Smoked Cheese Sausage Rolls
Flaky puff pastry filled with juicy sausage meat and gooey smoked cheese. These smoked cheese sausage rolls are perfect for picnics, buffets and lunchboxes – easy to make and freezer-friendly.
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Ingredients
- 320 grams puff pastry
- 6 sausages
- 30 grams smoked cheese
- 1 egg
- 1 teaspoon poppy seeds optional
Instructions
- Preheat the oven to 180 degrees Celsius.
- Start by rolling out your puff pastry to 2-3 mm thick. You want it to be shaped as a long rectangle, with the longest side on the horizontal. Then cut the pastry in half on the horizontal, so that you have two long rectangular pieces of pastry. Leave to one side.
- Get a large baking tray and line with baking parchment.
- Cut the smoked cheese into 12 small chunks.
- Get a large bowl and squeeze the sausage meat out of the skins into the bowl. Discard the skins. Use your (clean) hands to squish the sausage meat together, then form it into 12 balls.
- Push the cheese into the centre of each sausage ball and make sure that the sausage meat is full enveloping each one.
- Lay the sausage balls evenly onto the puff pastry, six on each piece. Fold each piece of pastry over on the horizontal so that you have two long sausage rolls, covering the sausage meat in the middle. Use a knife to cut the pastry between each sausage ball to form 12 sausage rolls.
- Use a fork to crimp the pastry around each sausage roll, making sure the sausage meat is fully covered by the pastry. Use a knife to poke a small hole in the top of each one.
- Crack the egg into a small bowl and beat. Brush the top of the sausage rolls with the beaten egg and sprinkle over the poppy seeds. Put in the oven and bake for 25 minutes until risen and golden.
Notes
Variations & Add-Ins
- Extra cheesy: Grate a little smoked cheese into the sausage mix as well as adding a chunk inside.
- Spicy: Add a pinch of chilli flakes or smoked paprika to the sausage meat.
- Herby: Stir in chopped parsley, thyme or sage for extra flavour.
- Mini party rolls: Cut each roll in half to make bite-sized snacks.
- Vegetarian version: Use mushroom pâté instead of pork.
Storage, Freezing & Reheating
- Fridge: Keep in an airtight container for up to 1 week.
- Freezer: Freeze unbaked rolls on a tray, then transfer to a bag or box (up to 3 months).
- Bake from frozen: Add 10 minutes to the bake time.
- Reheat: Pop in a 180°C oven for 10 minutes until crisp and hot.
- Serve cold: They’re delicious straight from the fridge too.
