Black Sesame Sausage Rolls

Black Sesame Sausage Rolls

These bite sized sausage rolls will be shared over drinks with friends tonight and based on the taste-testing (all in the name of quality control) that was conducted when they first emerged from the oven, I don’t think they will last long! I haven’t seen sausage rolls anywhere since moving to Japan and I’m not sure what inspired me to make them this week. But when I mentioned the idea to my husband he eagerly agreed and requested they be topped with black sesame seeds. Black sesame has been on our mind lately. Last week we enjoyed a delicious bowl of hot wilted spinach in black sesame dressing and over the past couple of weeks we have been working our way through two different boxes of black sesame cookies. Sprinkled atop the golden, flaky pastry, they make these little bites look quite fancy!

Black Sesame Sausage Rolls

  • 250g beef mince
  • 250g pork mince
  • 1 carrot, finely grated
  • 1 small onion, finely diced
  • 1 clove garlic, finely diced
  • ½ cup breadcrumbs
  • handful fresh herbs (I used parsley and basil)
  • 1 tbs mustard
  • 2 tbs tomato sauce
  • salt and pepper
  • 4 sheets frozen puff pastry
  • 1 egg
  • 1 tbs milk
  • ¼ cup black sesame seeds

Preheat oven to 200C. Take the puff pastry from the freezer to defrost.

Place mince, carrot, onion, breadcrumbs, herbs, mustard, tomato sauce, salt and pepper in a large bowl. Use clean hands to mix thoroughly.

Cut each pastry sheet in half to make two rectangles. Place a line of filling along one long edge of the pastry. Starting with the edge nearest the filing, roll the sausage roll, and arrange so that the seam is on the bottom. Press gently to seal.

In a small bowl beat egg and milk together. Brush the top of the roll with egg/milk and sprinkle with sesame seeds. Cut in to desired lengths. Use the tip of a sharp knife to make a small cut in the top of each sausage roll (to stop them from unrolling in the oven).

Repeat until all filling and pastry has been used.

Place on a lined baking tray and bake at 200C for 25 minutes. Serve hot with tomato chutney.


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