Cheesy gochujang sausage rolls recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. In a mixing bowl combine the sausagemeat, Cheddar and gochujang. Season with black pepper and mix until well combined. It’s easiest to do this with your hands or a fork.
3. Unroll the pastry and keeping it on its paper it comes on, cut in half lengthways to make two long strips.
4. Brush the strips with gochujang then halve the sausage mix and lay each half along the long edge of one of the pastry strips in a thin sausage shape.
5. Use the paper to help tightly roll up the meat in the pastry, finishing with the join underneath. Use a fork to lightly crimp the pastry on the join so it’s sealed well.
6. Cut each roll in half, then each half into halves again, before cutting each bit in half again. You should get 8 sausage rolls from each log.
7. Place on a lined baking tray and brush with beaten egg. Chill in the fridge for 10 mins.
8. Brush with another layer of beaten egg and using a pair of scissors, make a little snip on top of each sausage roll. This is optional.
9. Sprinkle over the black sesame seeds and a little extra grated Cheddar, then bake for 20-25 mins until golden.

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