Mini Cheese and Onion Pork Sausage Rolls
with Black Sesame Seeds | Perfect for sharing
Unroll the picnic blankets! It's time to celebrate National Picnic Week in the sunshine with these scrumptious cheese and onion sausage rolls. The fluffy, flaky puff pastry is stuffed with Cheddar cheese, onion marmalade and pork and oregano sausage. Finished with a sprinkling of sesame seeds, these mini sausage rolls are easy to make, and are just as delicious enjoyed at home when the rain clouds appear.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
60 grams
Mature Cheddar Cheese
(Contains Milk)
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
40 grams
Onion Marmalade
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Grate the Cheddar cheese.
c) Unroll the pastry and lay it horizontally in front of you, keeping the baking paper underneath. Cut into 4 equal-sized rectangles.
a) Quarter the sausage meat. On each rectangle of pastry, place the sausage meat in a long strip, just off-centre. The strip should be the length of the pastry and about 1cm thick.
b) Spread a thin line of onion marmalade next to the sausage meat. Share the grated cheese evenly on top.
c) To form your sausage rolls, fold the pastry lengthways over the fillings. Press down lightly with a fork over the seam to secure. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Brush each sausage roll with water, sprinkle over the black sesame seeds, then cut each roll into 5 equal pieces.
b) Carefully transfer to a baking tray with the baking paper. Bake on the top shelf until golden brown and cooked in the middle, 15-20 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
c) Once cooked, add to a sharing dish.
Enjoy!
