Ingredients:

  • 10 oz (280 g) Bulk Breakfast Sausage or mild ground pork
  • 4 large Eggs (for filling)
  • 2 Tbsp (30 ml) Whole Milk or Cream
  • 1 tsp Salt and Black Pepper (divided for eggs and sausage)
  • 4 oz (115 g) Finely grated Sharp Cheddar Cheese
  • 1 Tbsp (15 ml) Finely chopped Fresh Chives
  • 1 sheet (approx. 14 oz / 375 g) Ready-Rolled Puff Pastry, chilled
  • 1 large Egg (for egg wash), whisked with a splash of water
  • 1 tsp Sesame Seeds or Poppy Seeds (optional)

Instructions:

  1. Brown the Sausage: In a frying pan over medium-high heat, crumble and cook the sausage meat until fully browned and no pink remains (approximately 6-8 minutes).
  2. Drain Excess Fat: Remove the cooked sausage from the pan using a slotted spoon and place it on a plate lined with paper towels to drain completely. Set aside.
  3. Scramble the Eggs: Whisk the 4 large eggs with the milk, salt, and pepper until light and foamy. Pour into the (wiped clean) frying pan and cook over low heat, gently stirring until just set but still slightly soft—do not overcook.
  4. Combine and Cool: Transfer the scrambled eggs to a large bowl. Add the drained sausage, grated Cheddar, and chopped chives. Mix well to combine. Crucially, allow the filling to cool completely to room temperature (approximately 15 minutes) before proceeding.
  5. Preheat & Prep: Preheat the oven to 400°F (200°C). Line the baking sheet with parchment paper.
  6. Lay out Pastry: Carefully unroll the sheet of puff pastry onto the prepared baking surface. Lightly roll it to approximately 10 x 14 inches (25 x 35 cm).
  7. Cut the Pastry: Cut the pastry sheet lengthwise into two equal strips (A and B). Each strip should be approximately 5 inches wide.
  8. Divide the Filling: Halve the cooled filling mixture and spread half of it down the centre of Strip A, leaving a clear border of about 1 inch (2.5 cm) along the edges. Repeat with Strip B.
  9. Roll and Seal: Brush the clear edges of the pastry strips with the prepared egg wash. Carefully lift one edge and roll the pastry tightly over the filling to create a log (seam-side down).
  10. Crimp and Slice: Use a fork to firmly crimp the seam and the short ends of both logs to ensure a tight seal. Cut each log into 3 equal pieces, resulting in 6 breakfast rolls.
  11. Egg Wash & Finish: Place the rolls seam-side down on the prepared baking sheet. Brush the tops and sides generously with the remaining egg wash. If desired, sprinkle with sesame or poppy seeds.
  12. Bake: Bake for 25 to 30 minutes, or until the pastry is puffed, deeply golden brown, and cooked through.
  13. Cool Slightly: Allow the rolls to cool on the tray for 5-10 minutes before serving.