Beef & Caramelised Onion Sausage Rolls
Beef & Caramelised Onion Sausage Rolls
Who says you can’t have a hearty sausage roll for a mid-week dinner? Serve it with coleslaw and enjoy the added bonus of leftovers for lunch the next day. There’s nothing quite like biting into a warm sausage roll wrapped in flaky, buttery pastry – with this easy recipe, you can whip up a batch in no time. Why not give it a try and bring some cosy comfort to your weeknights?
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serves: 8
- Skill Level: easy
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Ingredients
- 1 packet Carême All Butter Puff Pastry, defrosted and halved
- 500g beef mince (not lean)
- ½ cup store-bought caramelised onions (we use Beerenberg Caramelised Onion) or 1 medium onion sautéed
- 2 garlic cloves, crushed
- 1 cup fresh breadcrumbs, made from day-old bread
- 2 tbsp fresh continental parsley, finely chopped
- Sea salt and black pepper, to taste
- 1 egg, lightly whisked
- 1 tbsp poppy seeds and sesame seeds
- Tomato relish, to serve.
Method
- Preheat oven to 200°C fan-forced (200°C conventional) and line two large baking trays with baking paper.
- Combine the beef mince, caramelised onion, breadcrumbs, garlic, and parsley in a large bowl and season well. Mix gently with your hands until just combined (making sure you don’t work the mixture too much).
- Cut pastry sheet in half lengthways. Divide filling evenly between the two pieces, spooning along the centre of each. Roll pastry over filling, then crimp edges together and seal with a fork to create a small lip.
- Brush with egg wash, cut each roll into your preferred size (e.g. 4 medium or 6 small) and sprinkle on poppy and sesame seeds.
- Place into the oven and bake for 30-35 minutes until the pastry is golden and the meat is cooked through. Serve warm with tomato relish.
Notes
- You can freeze these for up to 3 months un-baked.
- If baking from frozen, add 5 minutes to your cooking time.
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