Ingredients:

  • 1 pound High-Quality Pork Sausage Meat (Remove casings if using links)
  • 1 cup Sharp Aged Cheddar Cheese, loosely packed, grated
  • 1/4 cup Gherkin or Sweet Pickle Relish (Drain excess liquid)
  • 1/4 cup Panko Breadcrumbs
  • 1 Large Egg, beaten (for filling)
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Fresh Thyme Leaves, chopped
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 sheets All-Butter Puff Pastry (Ready-rolled, thawed)
  • 1 Large Egg, beaten (for egg wash)
  • 1 teaspoon Water (for egg wash)
  • 1 tablespoon Sesame or Poppy Seeds (Optional, for topping)

Instructions:

  1. In the large mixing bowl, combine the sausage meat, grated Cheddar, pickle relish, Panko breadcrumbs, 1 beaten egg, Worcestershire sauce, thyme, salt, and pepper.
  2. Using clean hands, mix the ingredients until just combined and homogeneous. Ensure the relish and cheese are evenly distributed. Do not overmix.
  3. Cover the mixture and chill in the fridge for 15 minutes while you prepare the pastry. This firms up the filling, making rolling easier.
  4. Unroll one sheet of puff pastry onto a lightly floured surface. Cut the pastry lengthwise into two equal strips (approximately 4.5 inches / 11 cm wide each). Keep the second sheet chilled.
  5. Divide the chilled filling mixture into four equal parts. Shape one portion into a long, uniform log along the centre of a pastry strip, leaving about 1 inch (2.5 cm) border on both sides.
  6. Brush the edge of the pastry strip closest to you with the egg wash. Bring the dry edge over the filling and overlap slightly with the washed edge to create a tight cylinder. Press the seam firmly to seal.
  7. Using a fork, crimp the entire length of the seam. Turn the roll seam-side down. Score the top of the roll 3–4 times with a sharp knife to create vents.
  8. Cut the long roll into 6 individual portions. Place the rolls onto a parchment-lined baking sheet. Repeat the process with the remaining pastry and filling. Refrigerate the assembled rolls for a final 15 minutes.
  9. Preheat your oven to 400°F / 200°C (180°C Fan/Convection).
  10. Brush the chilled rolls generously with the remaining egg wash. Sprinkle the tops with sesame or poppy seeds, if using.
  11. Bake for 25–30 minutes, rotating the tray halfway through, until the pastry is puffed, deeply golden brown, and the filling temperature registers 165°F / 74°C in the centre.
  12. Allow the rolls to cool on a wire rack for at least 15 minutes before serving. They hold their shape much better and the filling sets when slightly cooled.