Chili Con Carne Sausage Rolls

For our Movember morning tea last week, I also made Beef and Bean Sausage Rolls from the Bourke St Bakery Cookbook.  These sausage rolls are inspired by chili con carne.

I was glad I made these, as they were the sole savoury offering on our morning tea menu, and they went quickly.  If I say so myself, they were delicious.  It also used up the puff pastry living in my freezer, taking up precious space. 

The recipe for these sausage rolls is as follows:

1/2 of a 400g tin red kidney beans, drained and rinsed
20ml olive oil
3 chopped garlic cloves
2 small red chillies, deseeded and  finely chopped
1 chopped brown onion
500g beef mince
30g dry breadcrumbs
salt and pepper to taste
3 sheets store-bought ready-rolled puff pastry

1 egg
1/2 cup milk
chilli flakes, for sprinkling

Preheat your oven to 190 degrees Celsius.

Heat the oil in a pan and add the onions, chillies and garlic and cook for 2 minutes. Add the kidney beans stir together for 1 minute. Remove from the heat and allow to cool.

Put the bean mixture in a large mixing bowl and add the beef, breadcrumbs, salt and pepper. Using your hands, mix for 3 minutes to thoroughly combine.

Make an egg wash by whisking together the egg, milk and a pinch of salt. 

Take a pastry sheet and cut it in half so that you have two long rectangles.

Divide the beef mixture into six even-sized portions. On a clean work surface, roll each portion out into a log. Place each log in the centre of a pastry sheet and brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose, leaving the ends open. Cut each roll into 3-4 pieces and place on baking trays lined with baking paper. Brush the top of each roll with egg wash and sprinkle with chilli flakes. Bake for 35-40 mins, or until they are golden brown.

Enjoy!