Think crispy on the outside and delicious on the inside, these homemade tahini sausage rolls are a favourite and always a winner at our gatherings. A change from the everyday traditional sausage roll with my Middle Eastern twist on it. The exotic ingredients here make this sausage rolls unique in flavour yet subtle. Tahini sausage rolls are freezer friendly and quick to make so you always have time on hand.
Preheat oven to 190° degrees fan-forced
Removes the puff pastry from the freezer and thaw.
Meanwhile begin by placing the olive oil, onion, and garlic in a small fry pan and sauté until softened.
Combine sautéed onion and garlic with the remaining ingredients. Mix until well combined and divide the meat mixture into 4 portions.
Cut each sheet of the thawed puff pastry in half horizontally. Shape one meat portion into a log shape and place it along the long side of the pastry half.
Roll the puff pastry making sure to enclose the filling and that the joined pastry seam is facing down. Press gently but firmly along the line to help seal the edge.
Repeat with the remaining puff pastry and meat portions.
4a - Cut into desired size pieces, wiping the knife in between. Brush the top with milk and sprinkle with sesame seeds. If you plan to freeze these - (see notes from Rouba) above for freezing uncooked sausage rolls.
4b - Place the sausage rolls seam-side down on oven trays lined with non-stick baking paper. Leave a 2cm gap between sausage rolls to allow for the pastry to expand. Bake in a preheated oven for 25-30 minutes or until golden in colour and cooked through.