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
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
- Place the beef mince, sausage mince, onion, garlic, breadcrumbs, 1 egg, parsley, basil, salt, pepper and cheddar in a large bowl. Mix until just combined – don’t overwork the mixture.
- Lay a sheet of puff pastry on a clean work surface. Shape a portion of the beef mixture into a long sausage-shaped log and place it along one edge of the pastry. Roll the pastry tightly around the filling, allowing the pastry to overlap by 1–2cm. Seal the edge with a little egg wash, then place seam-side down on a baking tray.
- Place the assembled sausage rolls in the fridge, uncovered, for 1 hour to firm up.
- Preheat the oven to 200°C/400°F.
- Crack the remaining egg into a small bowl and beat lightly with a fork.
- Cut into your desired size – approximately 5–6cm for party sausage rolls, or leave larger for lunch-sized rolls. Place on the prepared baking tray, brush generously with egg wash and sprinkle with sesame or poppy seeds, if using.
- Bake party-sized sausage rolls for 25–30 minutes, or full-sized sausage rolls for 35–45 minutes, until the pastry is puffed and golden and the filling is cooked through.
- Remove from the oven and transfer to a wire rack to cool slightly before serving.
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 a crisp top and bottom, and make sure that you slice them into even pieces so they bake consistently!
Please note that all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Australian
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