Cheeseburger sausage rolls

Contains pork – recipe is for non-Muslims/non-pork eaters.

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

Prep:15 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 349
fat 25g
saturates 11g
carbs 3g
sugars 0g
fibre 2g
protein 13g
salt 1.17g

Ingredients

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)

Method

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.
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.
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.
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.