1kgbeef mince(or go 80/20 i.e. 80% beef/20% pork mince)
1onion, finely chopped
4jalapeno peppers, deseeded and chopped (or buy the jarred jalapenos)
170gcheddar cheese, diced
1tspeach of sea salt and ground pepper
1egg, beaten (for the egg 'glue')
In a frying pan, with the oil and the onion and cook for approx 10mins or until softened, then let cool.
Preheat an oven to 220C/375F
In a large mixing bowl, mix together the beef, cooled onions, bread crumbs, jalapeños, cheese, salt and pepper.Roll out your puff pastry on a light;y floured surface.Take your beef mix and form a log down the centre, then fold the pastry over the log on one side.Brush along the edge with egg mixture to create a “glue” for the other side to stick to and roll it so the beef mix is fully encased in pastry, and the edges line up on the egg line. Press the pastry lightly to ensure a good seal.
Make sure the log seam is facing side down, then cut into 16-81 pieces. Place the pieces onto a sheet pan, then bake for 30 mins or until the pastry is golden brown. You may need to rotate the tray during baking to ensure even browning.Serve whrn they have cooled a little.