Sage Sausage, Apple & Cheddar Breakfast Rolls
What you’ll need
Non-stick, with a lid that fits
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Flat, heavy, unwarped
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Sharp beats expensive
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Big enough to work on
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Swivel, not fixed
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Stands up on its own
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Straight, no handles
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Silicone washes clean
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Baking is not a guess
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The end of all guesswork
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Ingredients
Method
- 01
Cook the apple and onion
Cook the diced onion and apple in a small knob of butter in a frying pan over medium heat for 6-8 minutes, until softened and any liquid in the pan has evaporated completely. Spread on a plate and cool to room temperature. Warm filling melts the pastry butter and the rolls slump in the oven.
Drive off the apple waterAny left in the filling steams inside the pastry and leaves a soggy seam.
- 02
Mix the filling
Combine the sausage meat with the cooled apple and onion, the chopped sage, 1 tsp Dijon, nutmeg, cheddar and the salt and pepper. Mix with your hands until evenly distributed but stop as soon as it is. Overworked sausage meat goes bouncy.
500 g pork sausage meat · 1/4 tsp ground nutmeg · 80 g mature cheddar
- 03
Shape the logs
Roll the pastry into two rectangles roughly 30 x 20 cm. Shape half the filling into a long even log down the centre of each, brush one long edge with beaten egg, then roll tightly and settle each one seam side down.
500 g all-butter puff pastry
- 04
Chill, then cut
Chill for 15 minutes. Firm pastry cuts cleanly and holds its shape. Cut each log into 4, score the tops three or four times with a sharp knife, brush all over with the remaining beaten egg and scatter with the sesame seeds if using.
Chill before cuttingFifteen minutes is the difference between a clean round and a squashed oval.
- 05
Bake
Bake at 200 C / 180 C fan for 25-30 minutes, until deeply golden and puffed and the base is crisp when you lift one. A pale base means an underbaked middle. The sausage should reach 75 C on a probe.
Check the base, not the topPuff browns on top long before the underside cooks. Lift one and look.
- 06
Rest briefly
Rest for 5 minutes before eating so the filling firms up and the juices settle back into the meat.
StorageKeep 3 days in the fridge and reheat at 190 C for 8-10 minutes to bring the pastry back. They freeze well unbaked: open-freeze the cut rolls, then bake from frozen with 8 minutes added.