Description

A good sausage roll is a thing of beauty. Layers of buttery puff pastry wrapped around a meat filling that’s simple, but full of flavor. And that’s just what these cheesy beef rissoles are. They’re flaky, tasty & so damn juicy, just how we like ’em! Serve them up with lashings of tomato ketchup or some homemade tomato chutney if you’re feeling a little fancy!

Ingredients

Scale

Beef Mince Filling

500g Premium beef mince
500g Sausage mince
1 1/4 c fresh breadcrumbs
1 egg
1 onion, finely diced
3 cloves garlic, crushed
1 heaped tbsp fresh parsley, finely chopped (a small handful of parsley)
2 tsp dried basil
1 tbsp sea salt flakes
1/2 tsp freshly ground pepper
100g mature cheddar cheese, grated

Pastry

1 packet puff pastry sheets
1 egg
Sesame seeds (optional)

Instructions

Pop all the beef mince ingredients in a large bowl. Combine the minces, onion, garlic, breadcrumbs, 1 egg, parsley, basil, salt, pepper, and cheddar. Mix until just combined — don’t overwork it.
Lay out a sheet of puff pastry. Roll the meat onto a sausage shaped log and place the meat mixture along one edge. Roll tightly, sealing the edge with a little egg wash. Make sure the seam overlaps by a centimeter or two. Place seam-side down onto your baking tray.
Pop the rolls in the fridge uncovered for an hour to firm up.
Preheat oven to 200°C /400°F.
Place the remainin egg in a small bowl and beat with a fork to make an egg wash.
Cut into desired sizes — party-sized (5–6 cm) or larger lunch-size rolls. Place on a lined baking tray. Brush with beaten egg and sprinkle with sesame or poppy seeds if using.
Bake in the preheated oven for 25-30minutes (party size), or 35-45 minutes (full size) or until golden brown.
Remove from the oven and let them cool on a wire rack.

Notes

In Australia, a puff pastry sheet is approximately. 25cm wide. I get 4 x party sausage rolls or 2 large portion sausage rolls per log that I roll.

Don’t over mix – you don’t want a super dense filling.

Keep the pastry cold: Thaw just until pliable; too warm and it will become sticky. I like to only remove my pastry from the freezer 10 minutes before using and let it thaw gently on the kitchen bench before using.

Be sure to space your sausage rolls on the tray for crisp top and bottom and make sure that you slice them into even pieces so they bake consistently!

Nutrition

Serving Size: 1 large sausage roll
Calories: 936
Sugar: 3.4 g
Sodium: 1387.5 mg
Fat: 53.2 g
Carbohydrates: 82.6 g
Protein: 35 g
Cholesterol: 96.4 mg