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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lay the sheet of puff pastry flat on a clean work surface or directly on the parchment paper. If using frozen puff pastry, ensure it is fully thawed.

Evenly spread the ground sausage meat over the entire surface of the puff pastry, leaving a small border around the edges. Season lightly with salt and black pepper.

Spoon and spread the onion jam or chutney over the layer of sausage meat, ensuring an even coating.

Carefully fold the puff pastry in half lengthwise, bringing one long edge over to meet the other. Gently press the edges together to seal the filling inside.

Using a sharp knife or pizza cutter, cut the folded pastry into 12-16 long, narrow strips, approximately 1-inch wide.

Take each strip and gently twist it along its length several times. Then, coil the twisted strip into a tight, circular swirl or rose shape, tucking the end underneath to secure it.

Place the formed swirls onto the prepared baking sheet, leaving some space between each for expansion.

Brush the tops of each swirl with the beaten egg wash. Sprinkle generously with sesame seeds.

If desired, place a small sprig of fresh rosemary on top of some of the swirls before baking.

Bake for 18-22 minutes, or until the swirls are golden brown, puffed, and the sausage meat is cooked through. The internal temperature of the sausage should reach 160°F (71°C).

Remove from the oven and let cool slightly on a wire rack before serving. These are delicious warm or at room temperature.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lay the sheet of puff pastry flat on a clean work surface or directly on the parchment paper. If using frozen puff pastry, ensure it is fully thawed.

Evenly spread the ground sausage meat over the entire surface of the puff pastry, leaving a small border around the edges. Season lightly with salt and black pepper.

Spoon and spread the onion jam or chutney over the layer of sausage meat, ensuring an even coating.

Carefully fold the puff pastry in half lengthwise, bringing one long edge over to meet the other. Gently press the edges together to seal the filling inside.

Using a sharp knife or pizza cutter, cut the folded pastry into 12-16 long, narrow strips, approximately 1-inch wide.

Take each strip and gently twist it along its length several times. Then, coil the twisted strip into a tight, circular swirl or rose shape, tucking the end underneath to secure it.

Place the formed swirls onto the prepared baking sheet, leaving some space between each for expansion.

Brush the tops of each swirl with the beaten egg wash. Sprinkle generously with sesame seeds.

If desired, place a small sprig of fresh rosemary on top of some of the swirls before baking.

Bake for 18-22 minutes, or until the swirls are golden brown, puffed, and the sausage meat is cooked through. The internal temperature of the sausage should reach 160°F (71°C).

Remove from the oven and let cool slightly on a wire rack before serving. These are delicious warm or at room temperature.
