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Cheeseburger sausage rolls

• Barney Desmazery

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Serves 4 as a main or 8 as a snack

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Put a spin on sausage rolls with a beefy cheeseburger-inspired filling, complete with gherkins and homemade burger sauce. They're perfect for lunch or snacks

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Showing items 1 to 3 of 3

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Ingredients

Nutrition

Units:

MetricUS

• 200g beef mince

• 200g pork sausages

  skinned, or use sausagemeat

• handful of crispy onions

  or use 1 tbsp onion granules

• 2 tbsp ketchup

  plus extra to serve

• 2 tbsp yellow mustard

  plus 1 tsp to glaze and extra to serve

• 50g gherkins

  chopped into small chunks, plus extra to serve

• 1 egg

  beaten

• 320g sheet of puff pastry

• 3 slices burger or other mild cheese

• 2 tbsp sesame seeds

• burger sauce

  to serve (see tip below)

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Nutrition: Per serving (8)

• kcal349
• fat25g
• saturates11g
• carbs3g
• sugars3g
• fibre2g
• protein13g
• salt1.17g

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Method

• step 1

  Heat the oven to 210C/190C fan/gas 7. Tip the beef and sausagemeat into a bowl, and season with a small pinch of salt and a generous crack of black pepper. Add the onions, ketchup, 2 tbsp mustard and the gherkins, and scrunch everything using your fingers to combine.

• step 2

  Beat the egg with 1 tsp mustard. Roll out the pastry and cut in half lengthways. Brush the pastry with some of the mustard glaze, then cut each cheese slice in half. Lay three cheese slice halves down the middle of each strip of pastry.

• step 3

  Form half the meat mixture into a long sausage shape, and sit on top of the cheese on one of the pastry rectangles. Roll up the pastry, pressing the edges together using a fork to seal. Repeat with the other cheese-topped pastry rectangle and the remaining meat mixture. Cut each long roll into two, three or four pieces, depending on how you’re serving them: two for a main meal, three for kids or four for snacking.

• step 4

  Put the rolls on a baking tray lined with baking parchment, brush generously with the rest of the glaze and sprinkle over the sesame seeds. Bake for 25 mins. If the rolls have released a lot of liquid and it’s making the bottoms soggy, carefully pour it off and, using tongs, flip the rolls over and bake for 5-10 mins more until the bottoms (now the tops) are golden, too. Leave to cool a little, then serve warm with the burger sauce or extra ketchup, mustard and gherkins.

Recipe tip

Burger sauce
Stir 1 tbsp American-style mustard with 75g mayo, ¼ tsp smoked paprika and a large pinch each garlic and onion granules. Mix in 1 tbsp white wine vinegar and 1 tsp pickle relish (or finely chopped gherkin).

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