Ingredients:

  • 500 g (1.1 lbs) Quality Pork Sausage Meat
  • 30 g (1/4 cup) Panko Breadcrumbs
  • 1 Large Egg, lightly beaten (for filling)
  • 1 tsp Fine Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 tsp Dried Fennel Seeds, lightly crushed
  • ½ tsp Dried Sage
  • 1 tbsp Worcestershire Sauce
  • 2 Sheets Ready-Rolled All-Butter Puff Pastry (approx. 250g / 8.8 oz per sheet)
  • 1 Large Egg, beaten with 1 tbsp water (for egg wash)
  • 1 tbsp Sesame Seeds or Black Sesame Seeds (for garnish)
  • 60 ml (1/4 cup) Runny Honey
  • 3 tbsp Gochujang (Korean Chilli Paste)
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Water

Instructions:

  1. In a large mixing bowl, gently combine the sausage meat, panko breadcrumbs, beaten egg (for filling), salt, pepper, fennel seeds, sage, and Worcestershire sauce. Mix until just combined; avoid over-mixing.
  2. Divide the seasoned sausage mixture into four equal portions. Unroll the two sheets of puff pastry onto parchment paper. Cut each sheet lengthwise in half, resulting in four long strips.
  3. Take one portion of the sausage mixture and shape it into a long, thin cylinder along one edge of a pastry strip, leaving about a 1 cm (1/2 inch) border.
  4. Brush the exposed pastry edge with the egg wash (1 egg beaten with 1 tbsp water). Fold the pastry over the sausage filling, gently pressing down to meet the opposite edge. Crimp the edges tightly with a fork to ensure a secure seal. Repeat with the remaining three strips.
  5. Brush the tops of the long rolls with egg wash. Cut each long roll into six mini rolls (approx. 4 cm / 1.5 inches each). Arrange them 2 cm (1 inch) apart on parchment-lined baking trays. Place the trays in the fridge to chill for 15 minutes.
  6. Preheat the oven to 200°C (400°F). Bake the chilled rolls for 18–20 minutes, or until the pastry is puffed up and light golden brown.
  7. Prepare the Glaze: While the rolls bake, whisk together all the glaze ingredients (Honey, Gochujang, Rice Vinegar, Sesame Oil, and Water) in a small bowl until smooth.
  8. Remove the rolls from the oven. Using a pastry brush, generously coat the top and sides of each roll with the Gochujang Honey Glaze. Sprinkle immediately with sesame seeds.
  9. Return the glazed rolls to the oven for another 10–12 minutes. The glaze should be sticky, slightly caramelised, and the pastry a deep, rich golden brown.
  10. Let the rolls cool slightly on the tray before transferring them to a wire rack. Serve warm or at room temperature.