These savory delights are a harmonious blend of flavors and textures, featuring tender, premium Angus beef at their core, nestled within a golden, buttery pastry shell. Whether served as an appetizer to impress guests or as a comforting main course, these rolls promise a culinary experience that's both elegant and satisfying.
Servings: 6 rolls
Ingredients:
For the Cranberry Sauce:
1 cup fresh cranberries
1/2 cup granulated sugar
1/4 cup water
1/4 cup orange juice
1 teaspoon orange zest
1/4 teaspoon ground cinnamon
For the Beef Filling:
1 pound Braveheart Black Angus burger meat
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
For the Assembly:
1 package puff pastry sheets (2 sheets), thawed according to package instructions
1 egg, beaten (for egg wash)
All-purpose flour (for dusting)
Cooking spray or parchment paper (for baking)
Instructions:
Combine the fresh cranberries, granulated sugar, water, orange juice, orange zest, and ground cinnamon in a saucepan.
Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and let it cool.
In a large skillet, heat some oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.
Add the Braveheart Black Angus ground beef and break it into small pieces using a spatula. Cook until browned and fully cooked, breaking up any larger chunks as it cooks.
Season the beef with salt, black pepper, and dried thyme. Stir in the breadcrumbs, Parmesan cheese, and chopped parsley. Cook for an additional 2-3 minutes to combine all the flavors. Remove from heat and let it cool slightly.
Preheat your oven to 375°F (190°C).
Roll out one sheet of puff pastry on a lightly floured surface. Cut it into 3 equal rectangles.
Place a generous spoonful of the beef filling in the center of each rectangle.
Spoon a small amount of the cranberry sauce over the beef filling.
Fold the long sides of each rectangle over the beef and cranberry filling, then roll them up into a cylinder shape, ensuring that both beef ends are exposed.
Repeat the process with the remaining puff pastry sheet and filling.
Place the rolls seam side down on a baking sheet lined with parchment paper or greased with cooking spray.
Brush the tops of the rolls with beaten egg wash. This will give them a golden brown and shiny finish.
Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and crispy, and the beef filling is hot and cooked through.
Remove from the oven and let them cool for a few minutes before serving.
For dipping, serve the Cranberry Beef Rolls with the remaining cranberry sauce on the side
Looking for more delicious recipes? Try Braveheart Harvest Beef Roulades.