Berlin-style Döner Kebap Sausage Rolls

Directions

1. Heat your oven to 190°C/374°F.

2. Mix your sausage meat with 2-3 tablespoons of German Kebap seasoning. Add a small pinch of salt and pepper if you like. Let it sit for a bit to marinade.

3. Crack your eggs into a bowl and give them a good beat. Unroll your puff pastry.

4. Arrange the meat in a sausage shape down the length of the pastry, then brush one edge with egg wash. Fold the other edge over the filling and roll it over so you have a tight roll and sealed edge. Feel free to pinch with your fingers or press a fork on the edge to seal.

5. Brush the exterior of your rolls with egg wash and sprinkle with sesame seeds. Pop in the fridge to chill for an hour, you want the pastry to feel firm and not soggy before baking.

6. Chop the roll into 8-10 segments, depending on your sausage roll size preference. Arrange spaced apart across a parchment lined baking sheet.

7. Bake for 25-30 mins, they should look a deep golden brown and your pastry looks flaky when finished.