Ingredients

The following ingredients have 4 Servings
  • 6 Cumberland pork sausages (a 400g pack)
  • 150g mature cheddar, grated, plus 30g extra for the tops
  • 100g pickled onions, drained and chopped
  • 1 x 500g block puff pastry
  • plain flour, to dust
  • 4 tbsp brown sauce, plus extra to serve
  • 1 medium egg, lightly beaten
  • 2 tbsp nigella seeds

Instruction

  • Line two oven trays with baking paper or reusable liner.
  • Remove the skins from the sausages and place the sausage meat in a bowl with 150g of the grated cheese and the chopped pickled onions. Mix together well, using either your hands or with a wooden spoon.
  • Cut the puff pastry in half and roll out one half on a lightly floured surface to a rectangle measuring about 16 x 40cm. Spread half the brown sauce down the central third of the pastry.
  • Shape half the filling into a long log then place it about 4cm in from one long edge of the pastry. Brush the far edge with beaten egg and then fold the pastry over the filling, pressing the edges with a fork to seal. Cut the pastry log into six or eight rolls, brush with beaten egg and sprinkle with a little more grated cheese and the nigella seeds. Place on one of the baking trays. Repeat with the other sheet of pastry and filling. Chill for 30 minutes (see ‘Get ahead’, right, if making in advance). Preheat the oven to 200°C, fan 180°C, gas 6.
  • Bake for 30 minutes or until the rolls are golden, risen and flaky. Remove from the oven and allow to cool slightly. Serve warm, with extra brown sauce for dipping.