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B85 Beef Sausage Rolls with Jalapeño and Cheese Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 sausage rolls (servings)

Description

These B85 Beef Sausage Rolls combine juicy, flavorful ground beef with spicy jalapeño and melted cheddar and parmesan cheeses, all wrapped in flaky puff pastry. Perfectly baked to golden perfection and served with Aussie tomato sauce or ketchup, they make a delicious snack or meal for any occasion.

Ingredients

Meat Filling

  • 1 small onion, peeled, whole
  • 1/2 cup panko breadcrumbs
  • 500g (1 lb) beef mince (preferably fattier)
  • 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, increase by 25% for flakes)
  • 1/4 tsp black pepper
  • 1/3 cup pickled jalapeño, roughly chopped (~3mm pieces)

Cheese

  • 1 1/2 cups (150g) cheddar, shredded (or cheese of choice, pre-shredded OK)
  • 1/2 cup (50g) parmesan, shredded (pre-shredded OK)

Pastry & Topping

  • 2 sheets frozen puff pastry (24cm / 9.5″ squares, butter-based preferred)
  • 1 egg, separated
  • 1 tsp white sesame seeds
  • 1/2 tsp black sesame seeds (or additional white sesame seeds)

Serving

  • Aussie tomato sauce or ketchup

Instructions

  1. Preheat oven: Set your oven to 200°C (425°F) or 180°C (356°F) fan-forced to prepare for baking.
  2. Prepare onion and panko: Grate the onion using a box grater into a bowl, reserving all the onion juices. Add the panko breadcrumbs and toss well so they absorb the moisture.
  3. Combine the filling: Add the beef mince, whole egg, minced garlic, crumbled beef stock cube, salt, black pepper, and chopped pickled jalapeños to the onion-panko mixture. Mix thoroughly by hand until well combined.
  4. Add cheese: Crumble the shredded cheddar and parmesan into the meat mixture using your fingers to prevent clumping, then mix again by hand until evenly distributed.
  5. Prepare pastry and shape rolls: Thaw the puff pastry sheets just enough so they are stiff but manageable. Divide the meat mixture into two equal logs. Place each log onto a puff pastry sheet, roll them up, overlapping at the base with a double layer of pastry. Seal the edge with egg white and place seam side down. Trim about 2 cm (0.8 inches) of excess pastry.
  6. Finish sausage rolls: Cut each log into halves to form four sausage rolls. Make three diagonal slits on top of each roll to allow steam to escape. Brush the tops with egg yolk, then sprinkle with white and black sesame seeds.
  7. Bake the sausage rolls: Place the sausage rolls on a paper-lined baking tray and bake in the preheated oven for 35 minutes. Then transfer the rolls onto a wire rack to elevate from baking fat and bake for an additional 15 minutes until the pastry is deep golden and crisp on the bottom.
  8. Cool and serve: Let the sausage rolls cool on the rack for 5 minutes before serving. Pair with Aussie tomato sauce or ketchup for dipping.

Notes

  • Use fattier beef mince for juicier sausage rolls.
  • If you prefer milder spice, reduce the amount of pickled jalapeño.
  • Butter-based puff pastry improves flavor and flakiness.
  • Elevating the sausage rolls on a rack during the final bake helps keep the pastry crisp by allowing excess fat to drain.
  • Make sure the puff pastry is barely thawed; overly soft pastry is difficult to handle.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Australian

Find it online: https://sarabaking.com/b85-beef-sausage-rolls-with-jalapeno-and-cheese-recipe/