B85 Beef Sausage Rolls

Golden, flaky, and bursting with flavor, these B85 Beef Sausage Rolls are everything you want in a savory pastry. Packed with juicy beef, melty cheese, and a little kick from jalapeños, they’re a step above your average sausage roll. Whether you’re planning a party platter, a quick lunch, or a comforting snack, these rolls deliver bold taste and satisfying crunch in every bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Minimal prep, maximum flavor, and simple pantry ingredients.
• Crowd-Pleaser – Perfect for parties, game nights, or family gatherings.
• Cheesy & Flavorful – The mix of cheddar, parmesan, and jalapeños makes every roll irresistible.
• Better Than Store-Bought – Buttery puff pastry and a homemade beef filling take these rolls to the next level.
• Comfort Meets Gourmet – Familiar, cozy flavors with a little twist that will impress your guests.

These sausage rolls stand out because of the cheese-through-beef technique, ensuring every bite is juicy, cheesy, and perfectly seasoned.

Ingredients Needed

For the Beef Filling:

• 1 small onion, peeled and grated (juice included for extra flavor)
• ½ cup panko breadcrumbs (absorbs juices, keeping rolls tender)
• 500g (1 lb) ground beef – slightly fattier cuts give the best texture
• 1 large egg
• 2 garlic cloves, finely grated or pressed
• 1 beef stock cube, crumbled (or ½ tsp kosher salt)
• ½ tsp kosher salt (adjust if using table or flaked salt)
• ¼ tsp freshly ground black pepper
• ⅓ cup pickled jalapeños, roughly chopped (for a mild heat and tang)

For the Cheesy Twist:

• 1 ½ cups (150g) shredded cheddar cheese (or your preferred melty cheese)
• ½ cup (50g) shredded parmesan cheese

For the Pastry & Finish:

• 2 sheets frozen puff pastry (butter-based recommended), slightly thawed
• 1 egg, separated (white for sealing, yolk for glazing)
• 1 tsp white sesame seeds
• ½ tsp black sesame seeds (or substitute with more white)

How to Make B85 Beef Sausage Rolls

• Preheat the oven – Set to 200°C / 425°F (180°C fan). Line a baking tray with parchment paper.
• Prepare onion base – Grate the onion into a bowl, keeping all the juices. Stir in the panko so it absorbs the liquid. This keeps the filling moist without being soggy.
• Mix the beef filling – Add beef, egg, garlic, crumbled stock cube, salt, pepper, and jalapeños. Use clean hands to combine until evenly mixed.

• Incorporate cheese – Sprinkle in the cheddar and parmesan. Use your fingertips to “crumble” the cheese through the beef, ensuring it’s evenly distributed. This prevents clumps and gives every bite a cheesy punch.
• Shape the rolls – Cut pastry sheets into two. Form the beef mixture into logs and place along one edge of each pastry strip. Roll tightly, sealing the edge with a little egg white. Place seam-side down and trim excess pastry if needed.

• Finish & decorate – Cut each roll in half for smaller pieces. Make three shallow diagonal slits on top for steam to escape. Brush with egg yolk and sprinkle with sesame seeds.
• Bake to perfection – Place on the prepared tray and bake for 35 minutes until golden. Transfer to a wire rack and bake for an additional 15 minutes, ensuring the bottoms are crisp.
• Rest before serving – Let cool for 5 minutes on the rack, then serve warm with tomato sauce, ketchup, or your favorite dip.

Serving and Storage Tips

• Serve hot & fresh with ketchup, spicy tomato chutney, or even aioli for a gourmet touch.
• Party platter idea: Slice into bite-sized pieces before baking for easy finger food.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven at 180°C / 350°F for 10 minutes to restore crispness (avoid microwaving, which softens pastry).
• Freezing: Freeze unbaked rolls on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to cooking time.

Helpful Notes

• Pastry handling: Keep pastry slightly firm when rolling; too soft makes it tricky to seal.
• Cheese swap: Try mozzarella for gooey pulls or pepper jack for extra spice.
• Make ahead: Assemble rolls, refrigerate, and bake fresh when guests arrive.
• Serving size: This recipe makes 4 large rolls or 8 medium ones—perfect for sharing.

Conclusion

These B85 Beef Sausage Rolls are flaky, cheesy, and bursting with flavor—ideal for family dinners, game-day snacks, or casual entertaining. With simple ingredients and a no-fuss method, they strike the perfect balance of comfort and indulgence.

If you try this recipe, please leave a ⭐ rating and comment below to share your experience. Don’t forget to pin it on Pinterest or share it on Facebook so others can enjoy it too!

👉 What’s your favorite twist on a sausage roll—spicy, cheesy, or classic? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I make these sausage rolls without jalapeños?

Yes! You can skip them or swap with finely chopped bell peppers for flavor without the heat.

How do I make this recipe gluten-free?

Use gluten-free puff pastry (widely available) and swap panko for crushed gluten-free crackers.

Can I prepare these ahead of time?

Absolutely. Assemble the rolls, cover, and refrigerate for up to 24 hours before baking.

Are B85 Beef Sausage Rolls freezer-friendly?

Yes, freeze unbaked rolls and bake straight from frozen—just allow extra cooking time.

Why is my pastry soggy on the bottom?

This usually happens if the rolls sit in excess fat. Elevating them on a wire rack for the final bake keeps them crisp.