Ingredients:

  • 1 lb (450 g) Quality Pork Sausage Meat or ground pork shoulder
  • 4 oz (115 g) Mature (Strong) Cheddar Cheese, finely grated
  • 1 medium Granny Smith Apple, peeled and finely grated (excess moisture squeezed out)
  • 1 tbsp Fresh Sage, finely chopped
  • 1 tsp Dried Thyme
  • 1/4 cup Panko Breadcrumbs
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 sheets (500 g) Ready-Rolled Puff Pastry, all-butter recommended
  • 1 large Egg, beaten for egg wash
  • 2 tbsp Sesame Seeds, Poppy Seeds, or Nigella Seeds, for sprinkling

Instructions:

  1. Grate & Drain: Grate the cheddar cheese and the apple. Squeeze the excess liquid from the grated apple using a clean tea towel or paper towels.
  2. Combine: In a large bowl, combine the sausage meat, grated cheese, drained apple, fresh sage, thyme, Panko breadcrumbs, Dijon mustard, salt, and pepper. Use your hands to gently combine the ingredients until just incorporated. Do not overmix.
  3. Chill Filling: Cover the filling bowl and place it in the refrigerator for at least 30 minutes. This step is crucial for making the mixture easy to handle and roll.
  4. Prep Pastry and Shape: Unroll the puff pastry sheets onto your lined baking sheets. Lightly brush the edges of one sheet with the beaten egg wash. Divide the chilled filling into four equal logs (two logs per pastry sheet).
  5. Position and Seal: Place one long, cylindrical log of filling down the centre of each pastry sheet. Bring the long, clean edge of the pastry over the filling and meet it with the egg-washed edge. Press the edges firmly together to seal the roll, then crimp the sealed edge gently with a fork.
  6. Cut and Sprinkle: Brush the entire surface of the rolls with the remaining egg wash. Using a very sharp knife, cut the long roll into 8 small, bite-sized pieces (about 4 cm / 1.5 inches long). Sprinkle generously with your choice of seeds.
  7. Bake: Preheat oven to 200°C / 400°F (Gas Mark 6). Bake for 25–28 minutes, rotating the trays halfway through, until the pastry is deeply golden brown, puffed, and the sausage filling is completely cooked through.
  8. Cool and Serve: Allow the mini-rolls to cool on the tray for 5 minutes before transferring them to a wire rack. They are delicious served warm or at room temperature alongside a spicy tomato chutney or Branston Pickle.