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Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 4 (makes, jumbo size)

No nutritional information available.

Ingredients

- 1 small onion, peeled, whole
- 30g panko breadcrumbs
- 500g ground beef mince
- 2 eggs, one separated
- 2 garlic cloves, minced with garlic press or finely grated
- 1 beef stock cube, crumbled
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup pickled jalapeno, roughly chopped
- 150g Cheddar or other cheese of choice, shredded
- 50g parmesan, shredded
- 2 sheets frozen puff pastry
- 1 tsp white sesame seeds
- ½ tsp black sesame seeds

Method

1. Preheat the oven to 200°C/Fan180°C/Gas Mark 6.

2. Grate the onion in a bowl using a box grater, reserving all the onion juices, and add panko breadcrumbs and toss to wet. Then add the beef, egg, garlic, stock cube, salt, pepper and jalapeño. Mix well with hands to combine. Finally add the cheeses, then use fingers to firstly crumble the cheese through the beef before mixing well with hands.

3. Barely thaw puff pastry, the stiffer the easier to work with. Divide meat into 2 equal logs. Roll up in the puff pastry, then overlap the base with double layer, sealing with egg white. Finish with the seam side down and trim off surplus puff pastry. Cut each log in half. Cut 3 diagonal slashes on the top of each sausage roll. Brush with egg yolk, sprinkle with sesame seeds.

4. Place the sausage rolls on a paper lined tray. Bake for 35 minutes, then transfer onto rack. Bake a further 15 minutes until pastry is deep golden and underside is crispy.

5. Cool on rack for 5 minutes before serving.