Tear & Share Sausage Rolls With Baked Brie

10 Ingredients

Number of servings

1 bunch sage, leaves picked
500grams Italian style fennel pork sausages
500grams beef mince
1 brown onion, grated
2 free range eggs
200grams triple cream brie
4 sheets frozen puff pastry, partially thawed
1/4 cup parmesan, finely grated
2tablespoons sesame seeds
tomato chutney (to serve)

Description

Looking for a homemade sausage roll recipe with a twist? Try these baked brie sausage rolls, perfect as a feasting centrepiece.

Method

Step 1 of 6

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.

Step 2 of 6

Roughly chop half the sage leaves. Squeeze sausage mince from casings in a large bowl. Add beef mince, onion, chopped sage and 1 egg, mixing until combined.

Step 3 of 6

Place brie in centre of 1 sheet of puff pastry, folding over to enclose brie and trimming excess pastry. Place brie, seam-side down, in centre of baking tray.

Step 4 of 6

Place another pastry sheet on a flat surface. Cut in half then join pastry pieces together along 1 short side, overlapping by 1cm to form a large rectangle. Press to secure. Spoon one-third of the mince mixture along 1 long side. Sprinkle over one-third of the parmesan, then roll up pastry from 1 long side to enclose filling. Repeat with remaining pastry, mince mixture and parmesan to make a total of 3 rolls. Refrigerate for 20 minutes.

Step 5 of 6

Cut each roll at 4cm intervals, ensuring not to cut all the way through. Carefully arrange sausage rolls around brie, in 2 rounds, leaving 5cm between each, then brush with beaten egg. Sprinkle over sesame seeds and season. Bake for 25 minutes, arranging remaining sage leaves on top halfway through cooking, or until filling is cooked and pastry is golden and puffed.

Step 6 of 6

Transfer to a serving tray. Cut into brie and serve warm with chutney.