INGREDIENTS
• 2 small onions – coarsely grated
• 1 cup panko breadcrumbs
• 1 kg beef mince
• 2 eggs
• 4 garlic cloves – finely grated
• 4 tsp South African seasoning
• 350 g Cheddar cheese – grated
• 4 rolls frozen puff pastry
• 2 eggs – separated
FOR SPRINKLING:
• 2 tsp white sesame seeds
TO SERVE:
• Tomato sauce
• Piccalilli
• Chilli
INSTRUCTIONS
Preheat the oven to 200°C (180°C fan-forced).
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Start with the onion soak – Grate the onion straight into a bowl using a box grater. Add the panko breadcrumbs and toss them together. The panko will soak up the onion’s juices and flavour.
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Mix the filling – Add the beef mince, whole eggs, garlic, South African seasoning, and a good pinch of salt and pepper to the onion mixture. Mix everything thoroughly with clean hands until well combined. Fold in the grated cheese last.
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Prepare the pastry – Lightly thaw the puff pastry just enough to handle (it’s easier to work with when still firm). Divide the meat mixture into two equal logs. Roll each one up in a sheet of puff pastry, overlapping the base with a double layer. Seal with a brush of egg white. Place seam-side down and trim away any excess pastry.
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Shape the rolls – Cut each log into three pieces. Using a sharp knife, score three diagonal slashes across the top of each roll. Brush the tops with egg yolk and finish with a generous sprinkle of sesame seeds.
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Bake – Arrange the rolls on a baking tray lined with baking paper. Bake for 35 minutes, then carefully transfer them to a wire rack placed over the tray to lift them out of any excess fat. Return to the oven for another 15 minutes, or until the pastry is a deep golden brown and crisp underneath.
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Rest and serve – Let the sausage rolls cool on the rack for 5 minutes before serving.
NOTE
This recipe makes a generous batch—and it’s worth every bite. Perfect for freezing, so you’ll always have a batch ready for last-minute guests or snack cravings.