Description
These caramelised onion and beef sausage rolls are a delicious savory treat combining rich, sweet caramelised onions with a hearty blend of sausage and beef mince, all wrapped in flaky puff pastry and topped with crunchy pistachio dukkah or sesame seeds. Perfect for a snack, party platter, or casual meal.
Ingredients
Caramelised Onion Mixture
- 20g butter
- 1 tbsp olive oil
- 2 brown onions, thickly sliced
- 2 garlic cloves, crushed
- 1 thyme sprig, leaves removed
- 2 tbsp brown sugar
- 1 1/2 tbsp white wine vinegar
- 1/4 cup (60ml) beef stock
Meat Filling
- 400g sausage mince
- 500g Coles Australian 3 Star Beef Mince
- 1 cup (70g) breadcrumbs (made from day-old bread)
- 1 Coles Brand Australian Free Range Egg, lightly whisked
Assembly
- 3 sheets puff pastry, just thawed, halved
- 1 Coles Brand Australian Free Range Egg, extra (for brushing)
- Pistachio dukkah or sesame seeds, to sprinkle
Instructions
- Caramelise the onions: Melt butter and olive oil in a frying pan over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20 minutes or until softened and beginning to caramelise. Add crushed garlic and thyme leaves, stirring for 1 minute until fragrant and combined. Stir in brown sugar, white wine vinegar, and beef stock. Cook, stirring occasionally, for 10 minutes or until the liquid evaporates and the onions are very soft. Season with salt and pepper to taste, then set aside to cool slightly.
- Prepare the meat filling: Preheat oven to 200°C (390°F). Line two baking trays with baking paper. In a large bowl, combine the caramelised onion mixture with sausage mince, beef mince, breadcrumbs, and the lightly whisked egg. Mix thoroughly by hand until well combined. Season with salt and pepper. Divide the mixture into six equal portions.
- Shape the sausage rolls: Roll each portion into a log approximately 3cm thick and 24cm long. Place one log along the long edge of a halved sheet of puff pastry. Roll the pastry tightly around the filling to enclose it. Repeat with remaining portions and pastry sheets.
- Finish and bake: Whisk the extra egg and brush it evenly over the top of each pastry log. Sprinkle generously with pistachio dukkah or sesame seeds. Using a small serrated knife, cut each log crossways into 5 small rolls. Arrange the rolls on the prepared baking trays, leaving space between them. Bake in the preheated oven for 30 minutes, swapping the trays halfway through, until the pastry is golden brown and cooked through.
Notes
- Ensure the puff pastry is just thawed and still cold before rolling to achieve a crisp, flaky texture.
- Use day-old bread for breadcrumbs to help the filling bind better.
- For extra flavor, substitute beef stock with a rich vegetable or mushroom stock if preferred.
- Allow the caramelised onion mixture to cool slightly before mixing with the meat to prevent the egg from cooking prematurely.
- Serve warm with tomato sauce, mustard, or your favorite dipping sauce.
