Step 1

Place a heavy based pan with a lid onto a moderate temperature on the stove. Season the cheeks and fry in the oil until golden all over, about 3-4 minutes each side.

Step 2

Remove the cheeks to a plate and into the same pot add in the diced onion, carrot and celery. Fry the vegetables for 4 minutes until they start to colour, add in the bay leaf and return the cheeks to the pot. Cover the beef cheeks with the beef stock, bring the stock to a simmer then cover the pot with the lid, cooking the cheeks for about 2 ½ hours until the meat is almost falling apart.

Step 3

Remove the beef cheeks from the pot and allow to cool in the fridge for about 20 minutes. Strain the stock and keep the vegetables, placing them into the fridge to cool.

Step 4

Return the stock to the pot, and reduce by half until it coats the back of a spoon, ( with the gelatine from the cheeks the stock will have a wonderful gloss and reduce nicely to make a delicious gravy. Adjust the seasoning and set the gravy aside.

Step 5

In a large bowl add the cooked vegetables, breadcrumbs, chopped parsley, egg and pull apart or chop the beef cheek meat. Season and combine well.

Step 6

Lay out the sheet of pastry and just off the centre of the pastry, lay down 1/3 of the mixture ensuring it reaches both ends of the pastry. Roll up one end of the pastry over the meat, brush with a little water then roll up the pastry to make a sausage roll. Cut into 5 pieces depending on the size you want. You can also use ¼ of the mixture to make mini sausage rolls)

Step 7

Brush the tops of the sausage rolls with water then garnish with sesame seeds or seeds of your choice.

Step 8

Bake the sausage rolls on baking paper in a preheated oven of 210 c for 25 minutes until the pastry is golden.

Step 9

Serve the sausage rolls hot with the gravy and your favourite sauce.