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Mini Cheese and Onion Pork Sausage Rolls with Black Sesame Seeds | Perfect for sharing

Unroll the picnic blankets! These scrumptious cheese and onion sausage rolls are perfect for enjoying in the sunshine. 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.

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Prep: 30 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 pack puff pastry sheet
  • 60 gr mature cheddar cheese
  • 225 gr british pork and oregano sausage meat
  • 40 gr onion marmalade
  • 5 gr black sesame seeds
  • 1 pack puff pastry sheet
  • 60 gr mature cheddar cheese
  • 225 gr british pork and oregano sausage meat
  • 40 gr onion marmalade
  • 5 gr black sesame seeds
  • 1 pack puff pastry sheet
  • 60 gr mature cheddar cheese
  • 225 gr british pork and oregano sausage meat
  • 40 gr onion marmalade
  • 5 gr black sesame seeds

Instructions

  1. 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. Slice the pastry once horizontally, once vertically into 4 equal-sized rectangles. 
  2. a) Divide the sausage meat into quarters, then place each quarter in a long strip, just off-centre, on each pastry rectangle. The pork 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.
  3. 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!