Beef & Caramelised Onion Sausage Rolls
1 hour 15 minutes
For ½ cup caramelized onions:
- 2 large yellow onions, peeled (about 450gr)
- 2tablespoons unsalted butter
- Kosher salt
- Low-sodium chicken broth or water (for pan; optional)
For sausage rolls:
- 2 (375gr packets) Carême All Butter Puff Pastry, defrosted and halved
- 500gr beef mince (not lean)
- 2 garlic cloves, crushed
- 1 cup fresh breadcrumbs, made from day-old bread
- 2 tablespoons fresh continental parsley, finely chopped
- Sea salt and black pepper, to taste
- 1 egg, lightly whisked
- 1 tablespoon poppy seeds and sesame seeds
- Tomato relish, to serve.
For the caramelized onions:
- Halve both onions through root end. Cut a V-shaped notch around root to remove it. Thinly slice the onion halves lengthwise, starting at one side and working all the way to the other.
- Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. Start by adding just a couple of large handfuls of onions to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.
- Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place till onions are golden brown, around 30-40 minutes.
- Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
- Let onions cool in the saucepan, then use or transfer to an airtight container and chill.
For the sausage rolls:
- Preheat oven to 200°C fan-forced (200°C conventional) and line two large baking trays with baking paper.
- Combine the beef mince, caramelized onion, breadcrumbs, garlic, and parsley in a large bowl and season well. Mix gently with your hands until just combined (making sure you don’t work the mixture too much).
- Divide the beef mixture into 4 and spoon 1/4 of the mixture down the middle of each pastry piece. Roll the pastry over to enclose the filling. Cut each roll into three pieces and place rolls, seam-side down, onto lined baking trays. Brush the pastry with egg and sprinkle the tops with poppy and sesame seeds.
- Place into the oven and bake for 30-35 minutes until the pastry is golden and the meat is cooked through. Serve warm with tomato relish.