Mike Van de Elzen: Spiced Beef Sausage Rolls

Last week, Hazel cooked some store-bought sausage rolls for lunch. Understanding that commercially made products like sausage rolls need to return a profit margin. But I have never been disappointed by what I had. They were terrible. Honestly beef sausage rolls should have some beef in them, not just fillers.  So I took it upon myself to make some with Hazel and wow, beef sausage rolls made from scratch with beef in them are actually quite delicious!   What I do is make them in bulk and freeze. They are good for up to a year in the freezer. Just pull them out an hour before and cook them as per the recipe or add 10 minutes onto the cooking time if cooking from frozen.  Mike’s Spiced Beef Sausage Rolls  Makes 3 long rolls or 18 portioned rolls  Prep time: 15 mins  Cooking time: 30 mins  1 tbsp cooking oil  1 small brown onion, peeled and finely sliced  500g beef mince  2 tsp fine sea salt  ½ cup breadcrumbs  1 tbsp wholegrain mustard  ½ tsp allspice  ½ tsp ground nutmeg  ½ tsp ground cloves  3 sheets puff pastry  1 egg, lightly beaten  1 tbsp black mustard seeds  Preheat oven to 170*C. Heat oil in a small frying pan over medium heat. Add onion and sauté until caramelized. In a large bowl, combine onion with beef, salt, breadcrumbs, mustard and spices.  Mix well and divide mince into 3.  Lay out pastry sheets and spread 1/3 beef mix across the centre of each.  Fold sheets in half away from you, then roll in half again so there is a double layer of pastry at base of sausage roll.  Use the egg to glue each roll. Brush top of rolls with egg, then sprinkle each with a different seed.  Cook in oven for 30 minutes or freeze for up to 6 months.  LISTEN ABOVESee omnystudio.com/listener for privacy information.