Ingredients:

  • 1 tbsp (15 ml) Unsalted Butter
  • 1/2 large Yellow Onion, finely diced
  • 1 tbsp (15 ml) Balsamic Vinegar
  • 1 tsp (5g) Soft Light Brown Sugar
  • Pinch of Sea Salt and Black Pepper
  • 500g High-Quality Pork Sausage Meat (casings removed)
  • 60g Mature Cheddar Cheese, grated
  • 40g Panko Breadcrumbs
  • 1 large Egg, lightly beaten (reserve 1 tsp for egg wash)
  • 1 tbsp Fresh Thyme leaves, finely chopped
  • 1 tsp English Mustard (or Dijon)
  • 1/2 tsp Smoked Paprika
  • Generous pinch of Sea Salt and Freshly Ground Black Pepper
  • 1 block (375g) Ready-Rolled All-Butter Puff Pastry
  • 1 large Egg yolk, mixed with 1 tsp cold water (for egg wash)
  • A dusting of Plain (All-Purpose) Flour

Instructions:

  1. Sauté: Melt butter in a small saucepan over medium heat. Add the diced onion and a pinch of salt. Cook gently for 5–7 minutes until soft and translucent.
  2. Glaze: Stir in the balsamic vinegar and brown sugar. Bring to a simmer and cook for 2 minutes until slightly thickened and syrupy. Remove from heat and set aside to cool completely.
  3. Combine: In a large mixing bowl, gently combine the sausage meat, grated Cheddar, breadcrumbs, thyme, mustard, paprika, salt, pepper, and the beaten egg. Use your hands to lightly mix until just combined. Chill the mixture in the fridge for 10 minutes to firm up slightly.
  4. Preheat: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  5. Divide Pastry: Unroll the cold puff pastry sheet. Cut the pastry in half lengthwise, creating two long rectangular strips (approx. 10 cm / 4 inches wide each).
  6. Form and Glaze: Divide the sausage mixture in half. Along the centre of one pastry strip, form half of the sausage mixture into a long, neat cylinder. Leave a clear 1 cm border on both long edges. Brush a very thin layer of the cooled onion glaze directly onto the top of the sausage cylinder.
  7. Seal: Brush the exposed edges of the pastry with the prepared egg wash (egg yolk and water). Fold the pastry over the filling, meeting the edges. Press the edges firmly together to seal, then use a fork to crimp the entire seam. Repeat with the second strip.
  8. Slice: Turn the long sealed rolls seam-side down. Slice each long roll into 10–12 small, bite-sized pieces (about 2.5 cm / 1 inch long). Arrange the bites onto the prepared baking sheet.
  9. Bake: Brush the tops of the rolls generously with the remaining egg wash. Bake for 30–35 minutes, or until the pastry is puffed up, deeply golden brown, and the sausage filling is completely cooked through. Let them cool slightly on the tray before serving warm.