Caramelised Onion & Beef Sausage Rolls
January 03, 2017
"From one of our national supermarkets and their free monthly magazine September 2016. Please note our puff pastry sheets are approximately 23cm to 24cm square."
- Serving Size: 1 (66.9 g)
- Calories 182.8
- Total Fat - 12.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 63.4 mg
- Sodium - 263.6 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 0.4 g
- Sugars - 1.7 g
- Protein - 9.2 g
- Calcium - 14.4 mg
- Iron - 1.2 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Melt butter and oil in a frying pan over medium-low heat and add the onion and cook, stirring occasionally, for 20 minutes or until onion softens and begins to caramelise.
Add the garlic and thyme and stir for 1 minutes or until well combined and then add the sugar, vinegar and stock and cook, stirring occasionally for 10 minutes or until liquid evaporates and onion is very soft, eason and set aside to cool slightly.
Preheat oven to 200C.
Line 1 baking trays with baking paper.
Place onion mixture in a bowl with sausage mince, beef mince, breadcrumbs and whisked egg and using your hands to combine mixture, season and then divide into six portions.
Shape 1 portion into a 3cm x 24cm long and place along 1 long edge of 1 pastry rectangle and roll to enclose and then repeat with remaining mixture and pastry.
Whisk extra egg in a bowl and brush over pastry and then sprinkle with dukkah or sesame seeds.
Use a small serrated knife to cut each log crossways into 5 small rolls and place on the lined trays seam side down and bake, swapping trays halfway through cooking, for 30 minutes or until golden brown and cooked through.
Tips & Variations
No special items needed.