Beef and Cheese Sausage Rolls

Photo by Simon Lambert

Preparation time - 30 minutes

Cooking time - 20 minutes

Skill - moderate

Makes 20 

Ingredients 

• 2 sheet Heritage Bakers flaky puff pastry, thawed

• 350g beef mince

• 1 (100g) medium onion, peeled

• 1 (100g) medium potato, peeled

• 1 Tbsp tomato sauce

• 1 tsp salt

• ¼ tsp ground pepper

• 50g cheese, grated

• 1 egg yolk, 1 tsp water

Method

1. Preheat the oven 190C (170C fan-forced)

2. Begin by making the filling.

3. Using a medium sized mixing bowl. Add the mince.

4. Coarsely grate the onion and potato and add to the mince.

5. Add the tomato sauce, salt and pepper.

6. Mix together really well, so all the ingredients are evenly mixed into the mince.

7. Lightly whisk the egg yolk in a little bowl and set aside.

8. To assemble -  lightly dust your workbench with a little flour.

9. Place one sheet of the pastry onto your bench, remove the plastic.

10. Divide the mince mixture into 4.

11. Cut your pastry in half lengthways.

12. Place one of the reserved mince portions onto one of the pastry pieces, using your hands to mold it into a sausage shape the length of the pastry. Lightly flatten and sprinkle over the cheese.

13. Roll over the pastry to encase the mince, brush the edge with a little egg mixture and secure the pastry edge.

14. Roll over the sausage roll to place the pastry edge on the bottom.

15. Brush with the egg mixture.

16. Using a sharp knife cut the sausage roll into 5 even portions.  Continue with remaining mix.

17. Place the cut sausage rolls onto a baking tray.

18. Bake for 15-20 minutes or until golden, puffy and the mince is cooked through.

19. Cool slightly before enjoying.

They will keep for 2 days in the refrigerator or can be frozen uncooked for a very handy go-to snack.

Recipe by Alison Lambert