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.
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
Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a
© 2009 All rights reserved. Published by Murdoch Books.