Beef Sausage rolls
SERVES 4-5 | 20 MINS PREP | 40 MINS COOK TIME
500g premium beef mince
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tbsp olive oil
- 2 tbsp breadcrumbs
- ½ tsp ground cardamom
- Handful flat-leaf parsley, finely chopped
- 2 tbsp fresh thyme, roughly chopped
- 1 egg, lightly beaten
- Salt & black pepper, to taste
2 sheets flaky pastry
- 1 egg, lightly beaten for egg wash
- 1 tbsp fresh thyme leaves
To make beef filling, heat the oil in a small frying pan or saucepan over low heat.
Add the onion and garlic and cook until almost soft - about 7 minutes.
Stir in the breadcrumbs, cardamom and herb, then remove from the heat and leave to cool.
Place mince in a bowl and season with salt and freshly ground pepper. Using your hands, mix in the egg and the cooled onion mixture until well combined.
To assemble, line a shallow baking tray with baking paper.
Halve the sausage mixture and roll each into a sausage shape as long as your pastry. Place 1 roll on each pastry sheet, about a third of the way up the sheet. Lightly brush the egg wash along the top edge, then roll the pastry up from the bottom of each roll, away from you, folding it over the sausage mixture.
Seal the roll on the egg-washed edge, with the seam at the base. Egg wash the top and sides and cut each sausage roll into 5. Place on the prepared tray as you cut.
Make a small slit with the point of a sharp knife in the top of each to allow the steam to escape during baking. Top each sausage roll with a few thyme leaves.
Place the tray of sausage rolls in the fridge for 30 minutes to allow the pastry to firm up.
Pre-heat the oven to 210°C.
Remove the sausage rolls from the fridge and place straight into the oven. Bake for 10 minutes.
Reduce the temperature to 190°C and make for a further 25-30 minutes until well browned. Remove from the oven and eave to rest for 10 minutes before eating.