Beef & Herb Pastry Twists

Beef & Herb Pastry Twists

"Taking inspiration from the colossal beef sausage rolls at B85 Artisan Bakery in Camden, Sydney, these are packed with meat, oozing with cheese, and bursting with juicy flavor—exactly what a true sausage roll should be. As RTM’s Chef Stephen put it: 'I’m about to demolish these.'"

At last – truly epic beef sausage rolls… in Camden, of all places!
I’ve always loved the idea of beef sausage rolls, but the reality usually fell short. Too often they tasted like meatloaf wrapped in pastry or ended up dry and uninspiring. There’s a reason pork is the go-to for sausage rolls – it’s naturally juicier and more tender than beef.

That all changed the day I stumbled upon the beef sausage rolls at B85 Artisan Bakery – a delightful little spot tucked away in Camden, a semi-rural gem on Sydney’s outskirts. Beloved by locals, this hidden treasure serves up baked goods that could easily stand toe-to-toe with the trendiest inner-city bakeries: think perfect sourdough, pillowy focaccia, buttery croissants, and yes – unforgettable sausage rolls.

Oh, those B85 Beef Sausage Rolls. Where do I even start?

First things first – they’re huge. Packed to the brim with a rich, cheesy beef filling, all wrapped up in flaky layers of puff pastry. And the flavor? Absolute genius: cheddar and jalapeño. The cheese makes the filling irresistibly Savoury, while little bits of jalapeño add just enough kick to cut through the richness – reminding you that this is not just some meatloaf in pastry.

But the best bit? Those golden, cheesy ends where the beef oozes out and caramelizes. I honestly want to bite the ends off every single one.

So yes, you guessed it – I went home and made my own version. 😄

B85-Inspired Beef Sausage Rolls

Here’s a peek at RTM’s Chef Stephen tearing into one – clearly a fan (and with his usual flair for words 😂).

Ingredients – What You’ll Need

For the Filling

Brown onion – Grated with all the juice (extra flavor and juiciness).
Panko breadcrumbs – For a soft, fluffy filling.
Beef mince – Go for fattier mince for maximum flavor and moisture.
Beef stock cube – Adds depth, better than plain salt. (I like OXO.)
Cheddar cheese – Any good melting cheese works, but cheddar is a classic.
Parmesan – Optional but adds a big umami punch.
Pickled jalapeños – Milder and tangier than fresh; a perfect balance.
Garlic – Because more flavor is always better.
Egg – Helps bind it all together.
Salt & Pepper – To taste.

For the Pastry

Frozen puff pastry – Butter puff is best (check the label).
Egg (separated) – White seals the pastry, yolk gives that golden finish.
Sesame seeds – Optional, but a nice touch. I like a mix of black and white.

How to Make Them

1. Prep the Filling

Grate the onion into a bowl and stir in the panko to soak up the juice.
Add all ingredients except cheese and mix well using your hands.
Crumble in the cheese last, mixing gently so it’s evenly dispersed.

2. Assemble

Cut 2 puff pastry sheets in half if making smaller rolls or leave whole for jumbo.
Shape the beef mixture into logs and place along one edge of the pastry.
Roll tightly, seal with egg white, and trim any excess pastry.

3. Finish

Cut into desired sizes (4 large, 8 mediums, or 16 party-size).
Brush with egg yolk and sprinkle with sesame seeds.

4. Bake

Jumbo rolls: Bake at 200°C/425°F (180°C fan) for 35 minutes on a tray.
Transfer to a rack and bake another 15 mins for a crispier base.
Party rolls: 30 mins on tray + 10 mins on rack.

Let them cool for 5 minutes to avoid burning your mouth – then dig in and fight for the cheesiest end

Recipe Notes

Panko Breadcrumbs
Japanese-style panko gives the filling a lighter, softer texture thanks to its larger crumb size. You’ll find it in the Asian aisle at most supermarkets (cheaper at Asian stores). Regular breadcrumbs can be used, but the filling won’t be as soft.
Pickled Jalapeños
Available in the pickle section (usually around $3 for a decent-sized jar). Leftovers are great in tacos, burgers, sandwiches, or salads. Pickled jalapeños are softer, tangier, and milder than fresh – perfect for balancing the rich filling.
Cheese Options
Use any shreddable, good-melting cheese—cheddar is ideal (and what B85 uses). Avoid mozzarella (too bland) and hard cheeses like parmesan or pecorino (too salty on their own, but great in small amounts with cheddar).
Puff Pastry
Go for butter puff pastry if you can—it tastes richer and puffs up better. If the packet doesn’t say “butter,” it’s likely made with oil.
Baking on a Rack
The juicy filling releases a lot of moisture, which can lead to a soggy base. Elevating the sausage rolls on a rack for the final part of baking helps crisp up the bottoms. It won’t be shatteringly crisp, but definitely not soggy.
Size Options
For party or regular-sized rolls, cut 2 pastry sheets in half to create 4 logs. Slice each log into:
- 4 pieces for party-size (16 total)
- 2 pieces for regular size (8 total)
  Bake 30 minutes on a tray, then 10 minutes on a rack at the same oven temperature.
Storing & Reheating
Leftovers keep in the fridge for up to 4 days. Reheat in the oven at 180°C/350°F (160°C fan) for 12–15 minutes for best texture.
Freezing
Wrap and freeze the rolls before baking. Thaw completely, then bake as per recipe. Hold off on brushing with egg yolk until just before baking—it doesn’t thaw well and gets sticky.
Nutrition Note
These aren’t dieting food—but hey, they’re worth it! Nutrition estimates may be higher than reality since they don’t factor in fat that renders out during baking.

I want to express my heartfelt thanks for your kindness and support. Your thoughtfulness truly made a difference, and I deeply appreciate everything you've done.

Thank you again — it means more than words can say.

-Maroofa Sheikh.