Ingredients:

  • 5 lb High-quality Pork Mince (or sausage meat)
  • 1/2 medium Brown Onion, very finely chopped
  • 2 Garlic Cloves, minced
  • 1/3 cup Dried Cranberries, chopped
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme Leaves
  • 2 Large Eggs (1 for filling binding, 1 for egg wash)
  • 1 tsp Dijon Mustard
  • 1 tsp Salt (Kosher or Sea Salt)
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Ready-rolled Puff Pastry Sheets (approx. 500 g total)
  • 4 oz Brie Cheese, rind on, cut into thin strips
  • 1 tbsp Sesame Seeds or Nigella Seeds (Optional, for topping)

Instructions:

  1. Combine Wet Ingredients: In a large bowl, whisk the single binding egg with the Dijon mustard, salt, and pepper.
  2. Add Flavour Base: Add the minced onion, garlic, chopped rosemary, and thyme to the egg mixture. Stir well.
  3. Mix in Pork: Add the pork mince (or sausage meat) and the chopped cranberries. Using your hands, gently combine the mixture until just uniform. Do not overmix, or the rolls will be tough.
  4. Chill: Cover the filling and place it in the refrigerator for at least 30 minutes. This makes the filling easier to handle and shape.
  5. Prepare Pastry: Lay one sheet of cold puff pastry onto a parchment-lined work surface. Cut the sheet lengthwise into two equal halves (creating two long, narrow rectangles).
  6. Shape the Filling: Divide the chilled sausage mixture into four equal logs. Place one log down the center of each half-sheet of pastry, leaving a 1-inch border on the long sides.
  7. Add Brie: Lay thin strips of chilled Brie along the top of the sausage log.
  8. Seal: Brush the long edges of the pastry with the beaten egg wash (using the second egg). Fold one long edge over the filling to meet the opposite edge, creating a cylinder. Press gently to seal, then crimp the edge with a fork to ensure a tight seal.
  9. Chill Again (Briefly): Place the sealed logs (seam-side down) onto a parchment-lined baking sheet and return to the fridge for 10 minutes. This is crucial for flaky pastry.
  10. Preheat and Cut: Preheat the oven to 200°C (400°F). Remove the logs from the fridge. Cut each log into 7 or 8 cocktail-sized rolls (about 1.5 inches long).
  11. Prepare for Oven: Arrange the rolls, seam-side down, on the lined baking sheets, leaving space between them.
  12. Egg Wash and Topping: Brush the tops of the rolls generously with the remaining egg wash. Sprinkle with sesame or Nigella seeds, if desired.
  13. Bake: Bake for 25 to 30 minutes, rotating the sheets halfway through, until the pastry is puffed, deep golden brown, and the internal temperature of the filling reaches 70°C (160°F).
  14. Cool: Transfer the rolls to a wire rack. Allow to cool slightly before serving. They are perfect warm or at room temperature for a potluck.