Beef Sausage Rolls That Actually Taste Bakery-Fresh
Bakery-style beef sausage rolls with flaky puff pastry, melted cheese, and bold flavor. Easy to make and seriously satisfying!
Ingredients
Filling ingredients
- 500g (1 lb) ground beef (look for something with a little fat, not super lean)
- 1 small onion, peeled
- 1/2 cup panko breadcrumbs (or regular breadcrumbs if that’s what you’ve got)
- 1 egg
- 2 garlic cloves, minced or grated
- 1 halal-certified beef stock cube, crumbled (or use 1/2 tsp cooking salt if you don’t have one)
- 1/2 tsp kosher or cooking salt (if using table salt, use half)
- 1/4 tsp black pepper
- 1/3 cup pickled jalapeños, roughly chopped (about 3mm pieces)
- 1 1/2 cups shredded halal-certified cheddar cheese
- 1/2 cup shredded halal parmesan-style cheese
Pastry and topping
- 2 sheets frozen puff pastry (use halal-certified pastry, butter-based if possible)
- 1 egg, separated (white for sealing, yolk for brushing)
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds (or just use more white if that’s all you’ve got)
For serving
- Tomato sauce or ketchup (any classic brand works)
Instructions
- Grate the onion into a large mixing bowl and stir in the breadcrumbs so they soak up the moisture.
- Add the beef, egg, garlic, crumbled stock cube (or salt), pepper, and jalapeños, then mix everything together with your hands until it’s fully combined.
- Toss in the cheddar and parmesan and lightly crumble them through the meat mixture before giving it one final mix.
- Divide the filling into two logs and place each one along the edge of a puff pastry sheet.
- Roll the pastry tightly around the meat, trim about 2cm off the excess edge, and seal with egg white.
- Cut each roll in half, place them seam-side down on a baking tray, brush with egg yolk, and sprinkle with sesame seeds.
- Bake at 200°C/425°F (or 180°C fan) for 35 minutes, then transfer to a wire rack and bake another 15 minutes until golden and crispy.