Special Burger Sausage Rolls

Rough puff pastry

1. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and gently toss to coat the butter in the flour. Add the chilled water and mix lightly, ensuring not to break down the butter too much. The butter should remain in visible chunks.
2. Turn the mixture out onto a lightly floured surface. There should still be large pieces of butter visible throughout the dough. Using lightly floured hands, gently bring the dough together and pat it into a rectangle approximately 2.5 cm or so thick. Wrap tightly in cling wrap and refrigerate for 20 minutes.
3. Once chilled, roll the dough out to approximately 1 cm thick. Fold each corner of the dough towards the centre, like an envelope. As you roll, flip the dough once to prevent it sticking, lightly flouring the work surface as needed.
4. Wrap the dough and refrigerate for a further 20 minutes.
5. Repeat the rolling, folding, and chilling process 3-4 more times, turning the dough 90 degrees before each roll. This creates the layers that give rough puff pastry its light, flaky golden texture.
6. After the final fold and chill, the pastry is ready to use. Keep refrigerated until needed or use straight away!

Filling

1. Heat a little oil in a pan over medium heat. Add onion and cook for 3-4 minutes until soft and translucent. Cool completely.
2. In a large bowl, combine all filling ingredients and mix until just combined.
3. Cover and refrigerate while you prepare the pastry.

Special burger sauce

1. Mix everything together.
2. Refrigerate until ready to serve.

Sausage rolls

1. Preheat your oven to 200 degrees fan forced and line baking trays with baking paper.
2. Lay your pastry sheets flat on a clean bench. Divide the sausage roll mixture evenly between the pastry sheets.
3. Roll the filling into even logs with your hands.
4. Lightly brush one long edge of the pastry with a little egg wash. Fold the opposite side of the pastry over the filling and press firmly to seal the join underneath.
5. Using a sharp knife, cut each long roll into bite-sized pieces, approximately 4–5cm long. Arrange on the prepared trays, leaving a small gap between each piece.
6. Brush the tops generously with egg wash, then sprinkle evenly with sesame seeds.
7. Bake for 25–30 minutes, or until the pastry is puffed, golden brown and the filling is cooked through.
8. Remove from the oven and allow to cool for 5 minutes.

To serve

1. Arrange the mini sausage rolls on a serving platter or board.
2. Drizzle the special sauce lightly over the top.
3. Sprinkle over extra finely diced pickles for a tangy crunch.
4. Finish with an extra sprinkle of sesame seeds if desired.
5. Serve warm and enjoy.