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DifficultyBeginner

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Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

 400 g ready made flaky or puff pastry
 1 egg beaten to glaze and seal the rolls
Filling
 5 tbsp chopped fresh sage
 1 large onion finely diced
 1 tbsp seeded mustard
 300 g fresh breadcrumbs
 1 pinch cayenne pepper
 250 g aged cheddar or tasty cheese grated
 1 egg lightly beaten
 40 ml cream
 Salt & Pepper to taste
 2 Baking Trays lightly greased with butter

1

Preheat the oven to 200 degrees celsius or 180 fan bake
Add all the filling ingredients into a large bowl and mix thoroughly.

2

Lay out and cut the sheet/s of pastry to make 3 rectangles approximately 15cm x 35cm

3

Form the filling into sausage shapes in the middle of each length of pastry

4

brush the beaten egg along one of the long edges of pastry and fold the pastry over carefully to seal it. turn the roll over so the seal is at the bottom. Press gently and cut diagonal slices into the top of the pastry and brush with beaten egg.
Repeat with the other pieces of pastry.

5

Cut each roll into the desired size pieces and place on the greased baking trays.
Bake in the preheated oven for approximately 20 - 25 minutes and golden brown.
Cool on a wire rack.

6

These can be be kept in the fridge in an airtight container or frozen and heated through in the oven

CategoryCuisine

Ingredients

 400 g ready made flaky or puff pastry
 1 egg beaten to glaze and seal the rolls
Filling
 5 tbsp chopped fresh sage
 1 large onion finely diced
 1 tbsp seeded mustard
 300 g fresh breadcrumbs
 1 pinch cayenne pepper
 250 g aged cheddar or tasty cheese grated
 1 egg lightly beaten
 40 ml cream
 Salt & Pepper to taste
 2 Baking Trays lightly greased with butter

Directions

1

Preheat the oven to 200 degrees celsius or 180 fan bake
Add all the filling ingredients into a large bowl and mix thoroughly.

2

Lay out and cut the sheet/s of pastry to make 3 rectangles approximately 15cm x 35cm

3

Form the filling into sausage shapes in the middle of each length of pastry

4

brush the beaten egg along one of the long edges of pastry and fold the pastry over carefully to seal it. turn the roll over so the seal is at the bottom. Press gently and cut diagonal slices into the top of the pastry and brush with beaten egg.
Repeat with the other pieces of pastry.

5

Cut each roll into the desired size pieces and place on the greased baking trays.
Bake in the preheated oven for approximately 20 - 25 minutes and golden brown.
Cool on a wire rack.

6

These can be be kept in the fridge in an airtight container or frozen and heated through in the oven

Sage, Cheese & Onion Sausage Rolls