Uploaded May 2025 | Updated September 2026, 2 weeks ago
Copycat of the mighty beef sausage rolls at B85 Artisan Bakery in Camden, Sydney. The best I’ve ever had!! - N x ❤️
B85 Beef Sausage Rolls
FILLING:
1 small onion, peeled, whole
1/2 cup panko breadcrumbs (sub regular breadcrumbs)
500g/1 lb beef mince (ground beef), fattier the better
1 egg
2 garlic cloves, minced with garlic press or finely grated
1 beef stock cube, crumbled (OXO is my favourite) or 1/2 tsp cooking/kosher salt
1/2 tsp cooking/kosher salt (halve for table salt, +25% for flakes)
1/4 tsp black pepper
1/3 cup pickled jalapeno, roughly chopped (~3mm/0.2”)
1 1/2 cups (150g) cheddar, shredded, or other cheese of choice, pre-shredded ok
1/2 cup (50g) parmesan, shredded using box grater (pre-shredded ok)
2 sheets frozen puff pastry, butter is better (24cm / 9.5" square sheets)
1 egg, separated
SPRINKLING:
1 tsp white sesame seeds
1/2 tsp black sesame seeds (or more white)
SERVING:
Aussie tomato sauce or ketchup
1. Grate onion into bowl using standard box grater, toss with panko. Add remaining Filling ingredients except cheeses, mix well with hands. Add cheese and sort of crumble it through the meat with fingers first before really getting stuck in with your hands.
2. Divide in 2, roll up in barely frozen puff. Trim off excess (~2cm/0.8”), seal with egg white. Cut in half, brush with yolk, sprinkle with sesame seeds.
3. Bake 35 min at 200°C/425°F (180C fan). Transfer onto a rack (to elevate out of fat and make base crispy) and bake further 15 min until golden. Attack!
PARTY SAUSAGE ROLLS, use 2 sheets of puff, cut each in half to make 4 equal logs. Cut each log in 4 to make 16 pieces. Bake 30 min on tray, 10 min on rack, same oven temps.
#recipetineats #sausagerolls #b85artisanbakery #copycat
Copycat of the mighty beef sausage rolls at B85 Artisan Bakery in Camden, Sydney. The best I’ve ever had!! - N x ❤️
B85 Beef Sausage Rolls
FILLING:
1 small onion, peeled, whole
1/2 cup panko breadcrumbs (sub regular breadcrumbs)
500g/1 lb beef mince (ground beef), fattier the better
1 egg
2 garlic cloves, minced with garlic press or finely grated
1 beef stock cube, crumbled (OXO is my favourite) or 1/2 tsp cooking/kosher salt
1/2 tsp cooking/kosher salt (halve for table salt, +25% for flakes)
1/4 tsp black pepper
1/3 cup pickled jalapeno, roughly chopped (~3mm/0.2”)
1 1/2 cups (150g) cheddar, shredded, or other cheese of choice, pre-shredded ok
1/2 cup (50g) parmesan, shredded using box grater (pre-shredded ok)
2 sheets frozen puff pastry, butter is better (24cm / 9.5" square sheets)
1 egg, separated
SPRINKLING:
1 tsp white sesame seeds
1/2 tsp black sesame seeds (or more white)
SERVING:
Aussie tomato sauce or ketchup
1. Grate onion into bowl using standard box grater, toss with panko. Add remaining Filling ingredients except cheeses, mix well with hands. Add cheese and sort of crumble it through the meat with fingers first before really getting stuck in with your hands.
2. Divide in 2, roll up in barely frozen puff. Trim off excess (~2cm/0.8”), seal with egg white. Cut in half, brush with yolk, sprinkle with sesame seeds.
3. Bake 35 min at 200°C/425°F (180C fan). Transfer onto a rack (to elevate out of fat and make base crispy) and bake further 15 min until golden. Attack!
PARTY SAUSAGE ROLLS, use 2 sheets of puff, cut each in half to make 4 equal logs. Cut each log in 4 to make 16 pieces. Bake 30 min on tray, 10 min on rack, same oven temps.
#recipetineats #sausagerolls #b85artisanbakery #copycat
