Midnight Pumpkin‑Spice Sausage Rolls with Charcoal‑Ink Puff Pastry

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the ground pork, smoked paprika, cayenne, dried sage, maple syrup, heavy cream, salt, and pepper; mix until just incorporated, being careful not to over‑work the meat.

Step 3

On a lightly floured surface, roll the puff pastry sheet into a 12‑inch (30 cm) rectangle. Brush the entire surface with a thin layer of beaten egg, then sprinkle the activated charcoal powder evenly, using a pastry brush to create a uniform dark hue.

Step 4

Cut the pastry into four equal squares. Place a generous ¼‑cup (60 g) sausage mixture in the center of each square, then fold the corners toward the center, pinching the edges to seal, forming a rustic roll. Brush each roll with more egg, then scatter pumpkin and black sesame seeds on top for texture and visual contrast.

Step 5

Arrange the rolls seam‑side down on the prepared sheet, drizzle with olive oil, and bake for 20‑22 minutes, until the pastry is puffed, glossy, and deep mahogany.

Step 6

Allow the sausage rolls to rest for five minutes before slicing; serve warm with a side of sharp mustard or a sweet‑spicy apple chutney.