beef & bean sausage rolls

makes 12

This sausage roll is a take on traditional chilli con carne. We developed it for our sister store, Central Baking Depot. The shop is in a part of Sydney’s CBD that is being redeveloped and is filled with building sites. This beef and bean sausage roll is the builders’ choice – rich beef mince with fresh chilli and lush red beans wrapped in flaky puff pastry — just what every strong man needs at nine in the morning.

ingredients

185 g (6½ oz) dried kidney beans

20 ml (½ fl oz/1 tablespoon) olive oil

6 garlic cloves, finely chopped

8 small red chillies, seeded and finely chopped

125 g (4½ oz) brown onions, chopped

1 kg (2 lb 4 oz) minced (ground) beef

65 g (2½ oz/²/₃ cup) dry breadcrumbs

15 g (½ oz/3 teaspoons) white pepper

25 g (1 oz/1¼ tablespoons) salt

1 quantity puff pastry

egg wash, for brushing

chilli flakes, for sprinkling

method

Put the beans in a bowl, cover with water and set aside to soak overnight until softened. The following morning drain the beans and add 3 cups fresh water, bring to the boil and simmer until tender. Remove from the heat and allow to cool in the water. Drain well.

Heat the oil in a saucepan over medium heat. Add the garlic and chilli and cook for 2 minutes, or until aromatic. Add the onion and cook for 2–3 minutes, or until soft. Add the kidney beans and cook for a further 5 minutes, stirring until the flavours are combined. Remove from the heat and allow to cool.

Put the bean mixture in a large mixing bowl and add the beef, breadcrumbs, salt and white pepper. Using your hands, mix the meat quite forcefully for 3 minutes, to thoroughly combine (this will also work the protein in the meat).

Roll out the puff pastry into a rectangle, about 92 x 32 cm (36 x 12¾ inches). Cut the pastry into six rectangles about 15 x 30 cm (6 x 12 inches) each. Preheat the oven to 200°C (400°F/Gas 6).

Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a 30 cm (12 inch) log with a 3 cm (1¼ inch) diameter. Place each log lengthways in the centre of a pastry rectangle and brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into two even-sized halves and place on baking trays lined with baking paper, seam side down. Brush the top of each roll with egg wash and sprinkle with chilli flakes. Reduce the oven temperature to 190°C (375°F/Gas 5) and bake for 35–40 minutes, or until you cannot resist the smell any more and have to rip open the oven door and burn your mouth eating beans, meat and buttery pastry.