Description
These Beef Sausage Rolls are packed with flavorful ground beef, spicy jalapeños, and a cheesy blend of cheddar and parmesan, all wrapped in buttery puff pastry. Perfectly golden and crispy on the outside, juicy and savory on the inside, they make an ideal snack or party appetizer.
Ingredients
Scale
Meat Mixture
- 1 small onion, peeled, whole
- 1/2 cup panko breadcrumbs
- 500g/1 lb beef mince (ground beef), fattier the better
- 1 egg
- 2 garlic cloves, minced or finely grated
- 1 beef stock cube, crumbled (or 1/2 tsp cooking salt/kosher salt)
- 1/2 tsp cooking salt/kosher salt (halve for table salt, +25% for flakes)
- 1/4 tsp black pepper
- 1/3 cup pickled jalapeno, roughly chopped (~3mm)
- 1 1/2 cups (150g) cheddar cheese, shredded
- 1/2 cup (50g) parmesan cheese, shredded
Pastry & Topping
- 2 sheets frozen puff pastry (butter-based preferred, 24cm / 9.5″ squares)
- 1 egg, separated
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds (or more white sesame seeds)
Serving
- Aussie tomato sauce or ketchup, for serving
Instructions
- Prepare the beef mixture: In a food processor, pulse the whole onion until finely chopped. In a large bowl, combine the chopped onion, panko breadcrumbs, ground beef, egg, minced garlic, crumbled beef stock cube, salt, pepper, chopped jalapeños, shredded cheddar, and shredded parmesan. Mix thoroughly until all ingredients are well incorporated.
- Roll the sausage rolls: Thaw the puff pastry sheets if frozen. Roll out each sheet on a lightly floured surface to smooth. Divide the beef mixture evenly and shape into long logs along the longer edges of the pastry sheets. Brush the edges of the pastry with the egg white to help seal. Roll the pastry tightly over the meat mixture, sealing the edges by pressing gently. Cut each rolled sheet into 4 jumbo sausage rolls or 8 party-sized pieces.
- Prepare for baking: Place the sausage rolls seam side down on a lined baking tray. Brush the tops with beaten egg yolk to achieve a shiny golden finish once baked. Sprinkle white and black sesame seeds on top for added texture and flavor.
- Bake: Preheat the oven to 190°C (375°F). Bake the sausage rolls for 45-50 minutes or until the pastry is puffed and golden brown and the beef is cooked through. Monitor towards the end to avoid over-browning.
- Serve: Allow the sausage rolls to cool slightly before serving. Accompany with Aussie tomato sauce or ketchup as desired for dipping.
Notes
- Use a fattier blend of ground beef for juicier sausage rolls.
- Pickled jalapeños add a mild heat and a tangy flavor; adjust quantity to your spice preference.
- You can substitute cheddar with a cheese of your choice, though cheddar provides a sharp richness.
- Butter-based puff pastry yields a flakier and more flavorful crust than all-vegetable shortening options.
- Sausage rolls can be made smaller for party servings or larger for main course portions.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days, then reheat in the oven for best texture.
