Ingredients:

  • 500g Lean Pork Sausage Meat (97% fat-free recommended)
  • 1 Medium Shallot, very finely minced
  • 2 Cloves Garlic, crushed
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tbsp Fresh Sage, finely chopped (or 1 tsp dried)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Black Pepper
  • Pinch of Sea Salt
  • 1 Large Egg White (or 2 tbsp fine dry breadcrumbs)
  • 375g Block of Reduced-Fat Puff Pastry
  • 1 Large Egg Yolk, beaten with 1 tsp water (for egg wash)
  • Black Sesame Seeds or Flaky Sea Salt (for topping)

Instructions:

  1. Prepare the Filling: In a large mixing bowl, gently combine the sausage meat, minced shallot, garlic, herbs (parsley and sage), Dijon mustard, pepper, salt, and the egg white (if using). Mix only until just combined; over-mixing leads to tough filling.
  2. Chill the mixture for 30 minutes. This firms up the meat, making it easier to handle and shape.
  3. Preheat oven to 200°C (400°F / Gas Mark 6). Line two baking sheets with parchment paper. Roll the reduced-fat pastry out on a lightly floured surface into a large rectangle, roughly 3mm thick.
  4. Shape the Rolls: Cut the pastry rectangle in half lengthwise, creating two long strips. Divide the sausage mixture evenly between the two strips, shaping the meat into long, even logs down the centre of the pastry strips.
  5. Seal the Rolls: Brush the edges of the pastry with a little water or the beaten egg yolk. Fold the longer edge of the pastry over the filling and press firmly to seal. Brush the seam well, then fold the other edge over and press down to create a tight, secure seal. Crimp the edges with a fork.
  6. Portion and Score: Cut each long log into 6 equal pieces. Place the rolls seam-side down on the prepared baking sheets.
  7. Glaze and Finish: Brush the tops generously with the egg yolk wash. Use a sharp knife to cut 2-3 small slits across the top of each roll to allow steam to escape. Sprinkle lightly with sesame seeds or flaky salt.
  8. Bake for 20–25 minutes, rotating the trays halfway through, until the pastry is deeply golden brown and the internal temperature of the sausage meat reaches 165°F (74°C).
  9. Cool Slightly: Let them rest on a wire rack for 5 minutes before serving.