Makes: about 12–16
Bake: 200°C / 400°F
Ingredients
- 1 sheet puff pastry, thawed
- 300 g (10–11 oz) breakfast sausage or Italian sausage, casings removed
- 100 g (1 cup) grated sharp cheddar
- 50 g (½ cup) grated Parmesan
- 1 small onion, very finely diced
- 1 garlic clove, minced
- 1 tsp dried thyme or Italian seasoning
- ½ tsp black pepper
- 1 egg, beaten, for brushing
- Optional: 1 tsp Dijon mustard
- Optional: a pinch of chili flakes
Method
- Heat oven to 200°C / 400°F. Line a baking sheet with parchment.
- Make the filling: Mix sausage, onion, garlic, cheddar, Parmesan, herbs, pepper and chili flakes if using. Don’t cook the sausage first.
- Roll out the pastry into a rectangle. Spread a very thin layer of Dijon over it if desired.
- Spread the sausage mixture evenly over the pastry, leaving about 1 cm around the edges.
- Roll tightly from the long side into a log. Seal the edge with a little beaten egg.
- Chill for 20–30 minutes so the pastry firms up and slices cleanly.
- Cut into 2–3 cm (¾–1 inch) thick rounds and place cut-side up on the baking sheet.
- Brush the pastry with beaten egg.
- Bake for 20–25 minutes, until deeply golden and the sausage is completely cooked through.
- Let them rest for 5 minutes before serving.
For the look in your photo: use plenty of sausage filling but keep it fairly chunky, don’t roll the log too tightly, and bake until the pastry is a rich golden brown.
They’re especially good with Dijon mustard, honey-mustard, or a creamy garlic dip.