Cottage Cheese & Onion Sausage Rolls

Laced with a beautiful fennel and cumin seed blend that gives a nutty Moroccan spice, while the cottage cheese gives an added protein element. Delicious!




Grind the fennel seeds, cumin seeds, and sea salt in a mortar and pestle. In a medium pan, cook the onions and 3/4 of the spice blend with the oil on medium heat until translucent (2-3 minutes). 


Add the beef, cottage cheese, eggs, onions, breadcrumbs, salt & pepper into a large bowl and mix well (using hands is the best to ensure cottage cheese is blended through evenly).


Heat the oven to 200℃. Line a baking tray with parchment paper.


Lay out 1 sheet of puff pastry at a time. Cut in half and add 1 tablespoon of the mixture to one side of the pastry, leaving a few millimetres to the side. Squish the mixture together to form a long sausage. Fold the long side of the pastry over to meet the short side and crimp shut. Flip over and place on the baking tray, cutting to the desired size. Repeat with the remaining mixture.


Brush or spray with olive oil. Sprinkle sea salt and fennel seeds. Bake for 10-12 minutes or until golden brown and puffed. Serve with sauce of choice and fresh salad.


1 tbsp fennel seeds

1/2 tbsp cumin seeds

1 tsp sea salt

1 tbsp vegetable oil

1 brown onion, diced

500 grams of beef mince

1 cup Brancourts Cottage Cheese

2 eggs

1 tsp salt

1 tsp ground black pepper

1/2 cup bread crumbs

4-6 sheets puff pastry