Please a crowd with these tasty caramelised onion and beef sausage rolls sprinkled with pistachio dukkah for an extra special twist. Serve with tomato chutney.
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20g butter
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1 tbsp olive oil
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2 brown onions, thickly sliced
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2 garlic cloves, crushed
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1 thyme sprig, leaves removed
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2 tbsp brown sugar
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1 1/2 tbsp white wine vinegar
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1/4 cup (60ml) beef stock
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400g sausage mince
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500g Coles Australian 3 Star Beef Mince
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1 cup (70g) breadcrumbs (made from day-old bread)
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1 Coles Brand Australian Free Range Egg, lightly whisked
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3 sheets puff pastry, just thawed, halved
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1 Coles Brand Australian Free Range Egg, extra
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Pistachio dukkah or sesame seeds, to sprinkle
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Select all ingredients
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Melt butter and oil in a frying pan over medium-low heat. Add the onion. Cook, stirring occasionally, for 20 mins or until onion softens and begins to caramelise. Add the garlic and thyme. Stir for 1 min or until well combined. Add the sugar, vinegar and stock and cook, stirring occasionally, for 10 mins or until liquid evaporates and onion is very soft. Season. Set aside to cool slightly.
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Preheat oven to 200C. Line 2 baking trays with baking paper. Place onion mixture in a bowl with sausage mince, beef mince, breadcrumbs and whisked egg. Use your hands to combine mixture. Season. Divide into six portions.
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Shape 1 portion into a 3cm x 24cm log. Place along 1 long edge of 1 pastry rectangle. Roll to enclose. Repeat with remaining mince mixture and pastry. Whisk extra egg in a bowl. Brush over pastry. Sprinkle with dukkah. Use a small serrated knife to cut each log crossways into 5 small rolls. Place on the lined trays. Bake, swapping trays halfway through cooking, for 30 mins or until golden brown and cooked through.
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