B85 Beef Sausage Rolls

Filling

• 1 small onion, peeled, whole
• 1/2 cup panko breadcrumbs (sub regular breadcrumbs)
• 500g/1 lb beef mince (ground beef), fattier the better
• 1 egg
• 2 garlic cloves, minced or finely grated
• 1 beef stock cube, crumbled (OXO), or 1/2 tsp cooking/kosher salt
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1/3 cup pickled jalapeno, roughly chopped (~3mm)
• 1 1/2 cups (150g) cheddar, shredded (or other cheese)
• 1/2 cup (50g) parmesan, shredded
• 2 sheets frozen puff pastry, butter is better (24cm / 9.5" square)
• 1 egg, separated

Sprinkling

• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds (or more white)

Serving

• Tomato sauce or ketchup

Directions

• Grate onion into a bowl on a box grater, toss with the panko. Add the remaining filling ingredients except the cheeses and mix well with your hands. Add the cheese and crumble it through the meat with your fingers, then mix through.
• Divide the filling in 2 and roll each up in a barely-frozen sheet of puff. Trim off excess (~2cm), seal with egg white. Cut each roll in half, brush with the yolk, and sprinkle with sesame seeds.
• Bake 35 min at 200C/425F (180C fan). Transfer onto a rack (to elevate out of the fat and crisp the base) and bake a further 15 min until golden.

From Nagi at RecipeTin Eats on Instagram. A copycat of the B85 Artisan Bakery beef sausage rolls.