Cheeseburger Sausage Roll Recipe
Last time I made sausage rolls…. I mentioned to John how nice Cheeseburger ones would be. So, the time came to make some more (they live in the freezer in lunch sized packs)
I tried a variety of methods when making these – some were easier, some were tastier. This was the best of both worlds.
Easy, delicious, but…..a teeny bit messy. There is nothing to stop the sauces from oozing out a little as you roll the pastry. Have a sink of warm, soapy water and a towel handy. Then it’s a doddle.
Cheeseburger Sausage Rolls
Makes: 40 small sausage rolls
Ingredients:
- 500g of lean Mince
- 5 sheets of Puff Pastry
- 2 large Palmdale Free Range Eggs (plus one for brushing over pastry)
- 1 cup of fresh breadcrumbs (3/4 of dried – they soak up more liquid)
- 1 cup of cooked, chopped Palmdale Bacon
- 1 large onion chopped finely (I had 1 cup of caramelised onions left from a BBQ the day before and used them – they added an extra special flavour)
- 250g of grated cheese. I used Cheddar, but Swiss, Mozzarella or Provolone would be lovely too.
- 1 heaped teaspoon of stock concentrate or 1 large stock cube crumbled. Flavour as appropriate for the meat used (eg: Chicken for Chicken Mince, Beef for Beef)
- Your choices of sauce/s. I used American Mustard and Home Made BBQ sauce
- Grated Parmesan cheese or Sesame Seeds for sprikling on top (optional)
Method:
- Preheat the oven to 200oC (180o Fan Forced)
- Using a fork, beat up the extra egg in a small bowl. This will be for brushing over pastry.
- Defrost pastry sheets
- Mix together the Mince, breadcrumbs, 2 eggs, onion, bacon and stock concentrate/powder well
- Divide Mixture into 10 even sized balls
- Take one sheet of puff pastry and run a sharp knife down the centre, dividing evenly into 2
- Run the sauce/s down each side of the pastry (too messy if added on top of the mince, much better underneath). I used a teaspoon to smooch the BBQ sauce, the mustard came with a nozzle
- Pick up one of the meat/mix balls and roughly squish it into a long roll. Place it on top of the sauce, along the length of the pastry. Even it out.
- Do the same for the other side with another ball of mixture.
- Sprinkle grated cheese (or narrow, thin slices) of cheese over the meat. (I tried mixing the grated cheese in with the meat, buy this was HEAPS better)
- Brush your pastry in the centre, covering the cut. Roll the pastry over towards the middle, covering the meat mixture
- Pick up the long Sausage Rolls and place them on your baking tray. THEN cut each one into 4.
- Brush each Sausage Roll with beaten egg mix.
- If you have smeared escaping sauce on the pastry – no worries, cover it up with the grated parmesan cheese
- Each tray will take 15-20 minutes to brown completely.
- Take the cooked sausage rolls and place them on a cooling rack immediately, or they will go soggy
Recipe courtesy of Palmdale Village Meats, Chicken and Seafood
Another way we’re happy to serve!
(08) 8267 5498