November - Sticky Fig Sausage Rolls with Black Sesame and Honey
(Makes 12–16 rolls)
November calls for cosy bakes and finger food for gatherings, and these Sticky Fig Sausage Rolls tick every box. Sweet fig chutney swirled into seasoned sausage meat, wrapped in flaky puff pastry, then topped with honey and black sesame — they’re golden, fragrant, and totally irresistible. Perfect for Bonfire Night, festive drinks parties, or just as a warming snack on a cold afternoon.
Ingredients
1 block pre-rolled puff pastry (about 320 g)
400–450 g sausage meat (depending on packet size)
200 g sticky fig chutney (caramelised onion chutney also works well)
1 egg, beaten (for egg wash)
1 tbsp black sesame seeds
Flaky sea salt
2 tbsp runny honey (adjust to taste depending on sweetness of chutney)
Method
Preheat oven:
Heat oven to 180°C (160°C fan) / gas mark 4.
Line a large baking tray with parchment paper.
Prepare the pastry and filling:
Unroll the puff pastry on a lightly floured surface.
Cut it in half lengthways to create two long strips.
In a bowl, mix together the sausage meat and fig chutney until evenly combined.
Assemble the rolls:
Lay the sausage mixture down the centre of each pastry strip to form two long “sausages.”
Fold the pastry over the filling to enclose it, pressing the edges firmly with a fork to seal.
Slice each strip into 6–8 rolls (depending on desired size).
Bake the rolls:
Place the rolls seam-side down on the prepared tray.
Brush generously with beaten egg.
Sprinkle with flaky salt and black sesame seeds.
Bake for 15–20 minutes until golden and crisp.
Finish with honey:
Remove from the oven and drizzle lightly with honey.
Return to the oven for a further 2 minutes to glaze.
Serve:
Enjoy warm or at room temperature. They’re perfect on their own or with a mustard or yoghurt dip.
Tips & Notes
Make ahead: Assemble and freeze uncooked rolls on a tray, then transfer to a bag. Bake from frozen at 190°C for 25–30 minutes.
