Cheese & Birch Sausage Rolls




500g block of Puff Pastry

Plain Flour for Dusting

3tbsp Birch Syrup

90g Extra Mature Cheddar Cheese, Grated

500g Sausage meat

1 egg, beaten


1. Roll out the pastry on a lightly floured surface to a rectangle roughly A4 size (30 x 20cm). Drizzle over 1 tbsp of Birch Syrup and 60g of cheddar.  Fold the two ends of the rectangle into the middle, then fold everything in half again so the pastry is like a book, then fold in half again so you have a tight block of pastry.  Cover with cling film and pop in the fridge to chill for at least 30 minutes.

2. In a large bowl, combine the sausage meat with the remaining Birch syrup and cheese.

3. Roll out the pasty to a neat rectangle, roughly 35 x 30cm and cut in half lengthways. Divide the sausage meat mixture into two portions and mould each half into a sausage shape.   Place a portion of sausage meat into the middle of each strip of pastry, leaving a good border at either side.  Brush the border and top of the sausage mix with beaten egg and roll the pastry over to encase the sausage.  Make sure that the pastry edges are sealed by tightly pressing both edges together.

4. Place the sausage rolls on a baking sheet and chill for at least 20 minutes or until you’re ready to bake them. They will be fine in the fridge overnight or you can freeze them at this point (You can cook them from frozen, but add 10 minutes to the cooking time).

5. Heat the overn to 22’C/180’C fan/Gas Mark 6. Brush the sausage rolls with egg and bake for 30 – 35 minutes until the pastry is a deep golden colour.  As soon as you take them out of the oven, transfer them straight to a wire rack to stop them sticking to the tray.  Leave them to cool for 10 minutes or until you’re ready to eat them. 

Recipe credit: Claire Powlesland