Pine Nut Party Sausage Rolls
These little snack sized bites are packed with pine nut pieces and perfect for the upcoming festive season. They are really quick to throw together and cook in around 30minutes. Sure to be a crowd favourite, the pine nut pieces make this treat extra indulgent.
Sweet and smoky, lightly spiced meat filling and crisp flaky pastry make for the perfect hot snack or light lunch. Obviously these meaty pastries are rightfully indulgent, but they don’t taste greasy or fatty thanks to the acidity of the sauces and mustard powder alongside the breadcrumbs helping to contain the juicy filling inside where it belongs.
This recipe makes a modest serving of 24 party pieces, but can easily be doubled to make more and freezes well before baking if you want to get ahead and just cook them on the day. If you are serving as a more substantial meal, the rolls can be cut into longer lengths – either in thirds or in half and may be baked slightly longer.
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Pine Nut Party Sausage Rolls
Preheat Oven to 200°C and line a baking tray with baking paper.
Grate Onion and Garlic with a box grater and combine all of the remaining filling ingredients in a large mixing bowl. Mix well until all of the ingredients are incorporated.
Slice the square sheets of puff pastry in half to form two long rectangles each, totalling 4 rectangles.
Divide the mixture into quarters and roll each portion into a log.
Transfer each log to a pastry rectangle and roll up to enclose the mince mixture completely. Lightly press the seams together.
Cut each pastry log into individual rolls (6 per log) and transfer to the lined baking tray. Brush lightly with the egg mixture and sprinkle with black sesame seeds.
Bake for approx 30 minutes until the mince is cooked through and the pastry is puffed and golden.
Ingredients
Directions
Preheat Oven to 200°C and line a baking tray with baking paper.
Grate Onion and Garlic with a box grater and combine all of the remaining filling ingredients in a large mixing bowl. Mix well until all of the ingredients are incorporated.
Slice the square sheets of puff pastry in half to form two long rectangles each, totalling 4 rectangles.
Divide the mixture into quarters and roll each portion into a log.
Transfer each log to a pastry rectangle and roll up to enclose the mince mixture completely. Lightly press the seams together.
Cut each pastry log into individual rolls (6 per log) and transfer to the lined baking tray. Brush lightly with the egg mixture and sprinkle with black sesame seeds.
Bake for approx 30 minutes until the mince is cooked through and the pastry is puffed and golden.
Notes
Yes – You might need to adjust the amount if you are using fresh bread to substitute crumbs, but you want to use just enough so that the filling resembles a sausage consistency.
Of Course – any sticky sweet sauce will work perfectly so you could use Sweet Chilli or Tomato Ketchup instead of BBQ Sauce.
The main suggestion to lower the calories of these would be to omit the pine nuts. You could alternatively omit the pastry and serve these as cocktail meatballs. Using Light pastry is not advised, unless you have an excellent brand available – since the small reduction in calories isn’t worth the overall reduction in texture and flavour. Also, unfortunately using lean mince in this recipe will result in dry or tough meat filling and not the enjoyable party treat that these are meant to be!
The filling will be slightly tougher without the softness of the pork mince, but they will still be delicious.
You can brush the pastry with some milk instead of an egg wash for similar results.
Key Ingredients
