Instructions:
- Prepare the Dough: Whisk dry ingredients (flour, baking powder, salt). Cut in the cold butter until mixture resembles coarse crumbs. Mix in the egg and milk until a shaggy dough forms. Knead briefly (1 minute). Wrap and rest dough for 20 minutes while preparing the filling.
- Prepare the Sausage: Cook the sausage meat in a skillet, breaking it up finely, until fully browned. Drain off excess fat thoroughly. Season lightly with pepper. Set aside to cool slightly.
- Prepare the Eggs: Whisk the 4 eggs with milk/cream, chives, salt, and pepper. Scramble gently in the same skillet over medium-low heat until just set but still soft and creamy. Do not overcook. Mix the cooked scrambled eggs into the cooled sausage meat.
- Assemble the Filling Layers: On a lightly floured surface, roll the rested dough into a large rectangle, approximately 10x14 inches (25x35 cm) and about 1/8-inch thick (3mm).
- Layer Ingredients: Spread the sausage/egg mixture evenly over the dough, leaving a 1-inch border along one long edge. Sprinkle the grated Cheddar evenly over the filling layer.
- Roll and Seal: Starting from the long edge opposite the border, tightly roll the dough into a log. Moisten the 1-inch border edge with a little water, then firmly press to seal the roll shut.
- Slice and Bake Prep: Using a sharp knife, slice the log into 8 equal portions (about 1.5 inches thick). Place the cut-side up onto a baking sheet lined with parchment paper, leaving about 1 inch between each roll-up. Brush tops generously with the egg wash and sprinkle with seeds, if using.
- Bake: Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed, deep golden brown, and the centre is piping hot (internal temperature should reach 165°F/74°C).
- Rest and Serve: Allow to cool on the tray for 5 minutes before serving warm.