Ingredients:

  • 1 Tbsp Olive Oil or Butter
  • 1 large Yellow Onion (approx. 7 oz / 200 g), finely diced
  • 1 lb Ground Beef (80/20 preferred)
  • 4 oz Cremini Mushrooms (optional), finely diced
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ½ tsp Dried Thyme
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Salt
  • ½ tsp Black Pepper, freshly ground
  • 4 oz Provolone Cheese, shredded or finely diced
  • 2 Tbsp Cream Cheese (full fat), softened
  • 2 sheets All-Butter Puff Pastry (approx. 500 g), thawed
  • 1 Large Egg
  • 1 tsp Water or Milk
  • 1 Tbsp Sesame or Poppy Seeds

Instructions:

  1. Sauté Aromatics: Heat oil or butter in a skillet over medium-high heat. Add the diced onion (and mushrooms, if using). Cook until soft and lightly caramelised (about 6-8 minutes).
  2. Brown the Meat: Add the ground beef to the pan. Break it up well and brown thoroughly.
  3. Drain and Season: Drain off any excess fat from the pan. Return the meat mixture to the heat and stir in the garlic powder, smoked paprika, thyme, Worcestershire sauce, salt, and pepper. Cook for 2 minutes until fragrant.
  4. Bind and Cool: Remove the pan from the heat. Stir in the softened cream cheese and the shredded Provolone until melted and the mixture is sticky and well-combined. Spread the filling onto a plate or shallow dish and allow it to cool completely (at least 20 minutes in the fridge).
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
  6. Roll the Pastry: Unroll one sheet of chilled puff pastry onto a lightly floured surface. Cut the sheet in half lengthwise (creating two long rectangles).
  7. Place the Filling: Spoon one quarter of the cooled filling down the centre of each pastry rectangle, shaping it into a long, uniform log. Leave a 1-inch (2.5 cm) border of pastry on all sides. Prepare the egg wash by whisking the egg with the water or milk.
  8. Seal the Rolls: Brush the edges of the pastry with the egg wash. Fold one long edge over the filling and firmly press it into the opposite edge to create a secure seam. Crimp the seam with the tines of a fork to ensure a tight seal.
  9. Slice and Chill: Cut each long roll into six smaller rolls (approximately 2 inches / 5 cm each). Repeat with the second sheet of pastry. Place the 12 rolls on the prepared trays and chill them again for 10 minutes.
  10. Egg Wash and Garnish: Brush the top surface of the chilled rolls generously with the remaining egg wash. Sprinkle with sesame or poppy seeds.
  11. Bake: Bake for 22–25 minutes, rotating the trays halfway through, until the pastry is puffed up, golden brown, and cooked through.
  12. Serve: Allow the rolls to cool on the tray for 5 minutes before serving. This allows the filling to set.