2 lb ground beef
1 tablespoon olive oil
1 onion, finely diced
1/3 cup bread crumbs
4 jalapeño peppers, de-seeded and diced
6 oz sharp or medium cheddar, finely diced
1.5 teaspoons of kosher salt
1.5 teaspoons coarsely ground black pepper
3 x 10″ squares of puff pastry, thawed
1 egg, beaten
- Start by cooking down the onion. Place the olive oil in a small pan, then brown the onion for 10-15 minutes, stirring frequently. Allow the mixture to cool.
- Preheat an oven to 375f.
- In a large bowl, combine beef, cooled onions, bread crumbs, jalapeños, cheese, salt and pepper. Mix to thoroughly combine but try not to overwork the meat.
- Lay one square of pastry on a board or work surface. Use a third of the beef mixture to form a log down the centre. Fold the pastry over the log on one side, then brush along the edge with egg mixture to create a “glue” for the other side to stick to. Continue to roll the log over so it’s fully encased in pastry, and the edges line up on the egg glue line, then press the pastry lightly to ensure a good seal.
- Flip the log so it’s seam side down, then cut into 6-8 pieces. Place the pieces onto a sheet pan, then bake for 30-35 minutes or until the pastry is golden brown. You may need to rotate the tray during baking to ensure even browning.
- Allow to cool slightly before serving.
- You can make the sausage rolls in advance and freeze them before the baking stage, then just bake as needed.
- You can also use beef breakfast sausage in lieu of ground beef.
- For super juicy rolls, make sure you use a blend of 80/20 beef – fat is where the flavor is at!
- I prefer using blocks of cheddar and cutting them into small cubes. I feel you get more of a cheese hit than using shred which can sometimes melt away into nothing. Alternatively, you can also source a high heat cheese.