INGREDIENTS 

- 700g lean beef mince 

- 1 brown onion, finely chopped 

- 3 garlic cloves, crushed 

- 1/3 cup panko breadcrumbs 

- 1/4 cup tomato sauce, plus extra to serve 

- 1/4 cup chopped fresh flat-leaf parsley leaves 

- 4 dill cucumbers, finely chopped 

- 2 eggs, lightly beaten 

- 2 sheets frozen puff pastry, partially thawed 

- 6 cheese slices, tasty/smokey/vintage (your preference) 

- 2 tsp sesame seeds. 


Yep, Autumn is now officially here and that means more staying inside and watching movies from the comfort of your couch. Not only have we been waiting for hot chocolate weather, we've also been waiting to make finger food that goes perfectly with time spent indoors! Introducing the classic sausage roll with a bit of a twist. 

Combining everyone's beloved cheeseburger with everyone's second beloved food item, the sausage roll, may just be a stroke of genius (at least we think so).

The perfect entertaining food, these delicious bite-sized creations are sure to be a big hit with everyone, from your 5-year-old niece to your 80-year-old grandpa. 

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 Method 

1. Preheat oven to 210°C. Line 2 large baking trays with baking paper. 

2. Combine the mince, onion, garlic, breadcrumbs, tomato sauce, parsley, dill cucumbers and 1 egg in a large bowl (use your hands for this, cooking's not fun if things don't get a little messy). Season well with salt and pepper. 

3. Place 1 sheet of pastry on a flat surface. Spoon half the mince mixture along one edge, leaving a rough 3cm border. Top the mince with half of the cheese slices, slightly overlapping. 

4. Roll up pastry to enclose filling. Place seam-down on the prepared tray. Repeat with the remaining pastry, mince mixture and cheese. Place on the remaining tray. 

5. Brush rolls with the remaining egg and sprinkle with sesame seeds. Pierce with a fork and bake them for 40 - 45 mins, swapping positions of trays halfway through cooking, or until golden and cooked through. Let them cool for 10 mins. 

6. Enjoy with a fresh salad or drench them in tomato sauce. 

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