Ingredients:
* 1 tablespoon olive oil
* 1 onion, finely diced
* 1/3 cup bread crumbs
* 4 jalapeño peppers, de-seeded and diced
* 6 ounces sharp or medium cheddar, finely diced
* 1 1/2 teaspoons kosher salt
* 1 1/2 teaspoons coarsely ground black pepper
* 3 (10 inch) sheets puff pastry, thawed
* 1 egg, beaten
Instructions:
Heat oven to 375 degrees F. Place olive oil in a small pan over MEDIUM heat. Add onions and brown for 10-15 minutes, stirring frequently. Allow the onions to cool.
In a large bowl, combine beef, cooled onions, bread crumbs, jalapeños, cheese, salt and pepper. Mix gently but thoroughly as to not overwork the meat.
Lay one square of pastry on a board or work surface. Use a third of the beef mixture to form a log down the center. Fold the pastry over the beef mixture on one side, then brush along the edge with egg mixture to create a “glue”.
Continue to fold the roll over so it’s fully encased in pastry, and the edges line up on the egg glue line, then press the pastry lightly to ensure a good seal. Repeat steps with each pastry square.
Flip each beef roll so it’s seam side down, then cut into 6-8 pieces. Place the pieces onto a sheet pan and bake for 30-35 minutes or until the pastry is golden brown. You may need to rotate the tray during baking to ensure even browning. Allow to cool slightly before serving.
Recipe Card
Texas-Style Beef Sausage Rolls with Jalapeño and Cheddar
- * 2 pounds ground beef
- * 1 tablespoon olive oil
- * 1 onion (finely diced)
- * 1/3 cup bread crumbs
- * 4 jalapeño peppers (de-seeded and diced)
- * 6 ounces sharp or medium cheddar (finely diced)
- * 1 1/2 teaspoons kosher salt
- * 1 1/2 teaspoons coarsely ground black pepper
- * 3 (10 inch sheets puff pastry, thawed)
- * 1 egg (beaten)
- Heat oven to 375 degrees F. Place olive oil in a small pan over MEDIUM heat. Add onions and brown for 10-15 minutes, stirring frequently. Allow the onions to cool.
- In a large bowl, combine beef, cooled onions, bread crumbs, jalapeños, cheese, salt and pepper. Mix gently but thoroughly as to not overwork the meat.
- Lay one square of pastry on a board or work surface. Use a third of the beef mixture to form a log down the center. Fold the pastry over the beef mixture on one side, then brush along the edge with egg mixture to create a “glue”.
- Continue to fold the roll over so it’s fully encased in pastry, and the edges line up on the egg glue line, then press the pastry lightly to ensure a good seal. Repeat steps with each pastry square.
- Flip each beef roll so it’s seam side down, then cut into 6-8 pieces. Place the pieces onto a sheet pan and bake for 30-35 minutes or until the pastry is golden brown. You may need to rotate the tray during baking to ensure even browning. Allow to cool slightly before serving.
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