Cypriot Spiced Pastourma Sausage Rolls

A Cypriot twist on the classic sausage roll, these bites are boldly spiced with pastourma-inspired flavours like fenugreek, cumin and smoked paprika. Wrapped in golden puff pastry and finished with sesame seeds, they make the perfect party snack or mezze platter addition.

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Servings: 30 mini sausage rolls (approx)

Course: Afternoon / Morning Tea, Snack

Cuisine: Cypriot, Mediterranean, Middle Eastern

Ingredients Method

Ingredients

500 g beef sausage mince
1½ teaspoons salt
1½ teaspoons ground black pepper
½ teaspoon ground white pepper
2 teaspoons garlic granules
1½ teaspoons smoked paprika
½ teaspoon ground cumin
1½ teaspoons ground fenugreek
1½ teaspoons chilli flakes
4 tablespoons red wine
2 sheets of puff pastry
1 egg beaten
2 teaspoons white sesame seeds
½ teaspoon black sesame seeds

Method

In a mixing bowl, combine the sausage mince with all the spices and red wine. Knead well and let the mixture marinate for at least 4 hours or overnight.
Preheat the oven to 200°C (fan-forced).
Divide the sausage mixture into 4 equal portions.
Cut each sheet of puff pastry in half. On a lightly floured surface, shape one portion of sausage into a log and place it along one long edge of a pastry half.
Brush the opposite edge of the pastry with beaten egg, then roll to enclose the filling, sealing the edge.
Cut each roll into 8 bite-sized pieces and place seam-side down on a baking tray lined with baking paper.
Repeat with remaining pastry and sausage mixture.
Brush the tops with more egg wash and sprinkle with white and black sesame seeds.
Bake for 30–35 minutes or until golden and cooked through. Serve warm or at room temperature.