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Beef & Caramelised Onion Sausage Rolls with Blue Cheese Dipping Sauce

Ingredients

• For the onions:
• 3 red or brown onions, peeled and thinly sliced
• 2 tbsp olive oil
• 15g (1 tbsp) salted butter
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• Place butter and olive onion in a large frying pan or pot on medium heat until butter has melted. Add onions and stir regularly until softened and just starting to colour. Add sugar and balsamic vinegar and stir until combined. Continue cooking, stirring regularly until onions are a deep brown in colour, about 15 mins. Transfer to a dish and set aside to cool.
• For the sausage rolls:
• Caramelised onions, prepared above
• 500g (about 17.5 oz) beef mince
• 1 carrot, peeled and finely grated
• 1.5 tbsp finely chopped flat-leaf parsley
• 1 tbsp dried thyme
• 1.5 tbsp freshly cracked pepper  
• Small pinch of sea salt
• 3 sheets butter puff pastry, partially thawed (if you have the time to make yours from scratch you can try the recipe at the bottom of this post and roll thin sheets approx 25x25cm)
• Egg wash: 1 egg + 1 tbsp milk whisked together
• Note: If not using the cheese dipping sauce, add a generous pinch of salt to the mixture or you can crumble some of the cheese to the mixture (the rolls are quite sweet without the cheese sauce)
• Preheat oven to 220°C (430°F) and line 2-3 baking trays with baking paper. Place beef, carrot, parsley, thyme, pepper in a bowl and add the cooled onions. Mix until well combined. Cut pastry sheets in half. Prepare egg wash and brush egg wash along one long edge of each piece of pastry. On the opposite long edge, shape a 3cm diameter sausage of the beef mixture (about 1/6th of the whole mixture). Starting from the long edge with the beef, roll pastry up so that it seals along the edge with egg wash. Cut roll into four equal pieces and place equally spaced on the lined baking trays, seam side down. Brush tops with egg wash. Repeat with remaining pastry and beef mixture. Bake for 20-25 mins or until golden brown and puffed. (You can prepare the dipping sauce below while waiting for them to bake.) Don't worry if moisture/grease leaks out the sides a bit, it doesn't really affect it but you can mop some if it up with a paper towel if necessary. Remove from oven and use tongs to carefully transfers to a wire rack to cool. Best served while still warm and fresh from the oven, but can be refrigerated in an airtight container for several days reheated in the oven or microwave.
• For the blue cheese dipping sauce:
• 250g (about 9oz) sour cream
• 100-120g (3.5-4oz) your favourite blue cheese, finely crumbled (adjust to taste)
• 1/4 cup flat-leaf parsley, chopped
• Place sour cream and blue cheese in a large mixing bowl and whisk together until smooth then stir in parsley. You can adjust the amount of cheese to your liking, I used 120g because I like it strong-flavoured. You can also prepare this in a blender or food processor to save time and ensure smoothness. Serve together with sausage rolls, and extra celery sticks for any leftover dip.

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