In Recipe

Beef & Caramelised Onion Sausage Rolls

1 hour 15 minutes

35 minutes

12 portions

INGREDIENTS

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.

METHOD

For the caramelized onions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let onions cool in the saucepan, then use or transfer to an airtight container and chill.

 

For the sausage rolls:

    1. Preheat oven to 200°C fan-forced (200°C conventional) and line two large baking trays with baking paper.
    2. 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).
    3. 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.
    4. 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.
0
  • Sign up
Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.