Preheat and Prepare: First things first, preheat your oven to 190°C (170°C fan). Line a large baking tray with parchment paper to prevent sticking.

Cook the Filling: Heat a large frying pan over medium-high heat. Add the beef mince and chopped onion, breaking the mince up with a spoon. Cook for 5-7 minutes, until the mince is browned and the onion has softened. For the best flavour, you want to get a nice brown crust on the meat, a process explained well in this guide to browning mince.

Drain and Season: Carefully drain off any excess fat from the pan. Return it to the heat and stir in 2 minced garlic cloves, the Worcestershire sauce, ketchup, mustard, salt, and pepper. Cook for another minute until fragrant. Remove from the heat and set aside to cool for at least 10 minutes. According to the Food Standards Agency, cooling cooked food promptly is key for safety.

Prepare the Dough: While the filling cools, open the tube of dough and separate the individual biscuits. Gently flatten each one with your palm to create a circle about 8-10cm in diameter.

Assemble the Bombs: Place a generous spoonful (about 1.5 tablespoons) of the cooled beef mixture into the centre of a dough circle. Press one cube of cheddar cheese into the middle of the filling.

Seal Securely: This is the crucial step! Carefully pull the edges of the dough up and over the filling, pinching them together firmly at the top to create a sealed ball. What works best for me is rolling it gently in my palms to smooth the seam. Place the bomb seam-side down on your prepared baking tray. Repeat with the remaining dough and filling.

Prepare the Topping: In a small bowl, mix together the melted butter, the remaining 2 minced garlic cloves, and the grated Parmesan cheese.

Bake to Golden Perfection: Brush the tops and sides of each bomb with about half of the garlic parmesan butter mixture. Bake for 12-15 minutes, or until they are a deep golden brown and cooked through.

Final Touches: As soon as they come out of the oven, brush the hot bombs with the remaining garlic parmesan butter. Garnish with a sprinkle of fresh parsley and sesame seeds, if using. Let them rest for 5 minutes before serving, as the cheese inside will be molten hot.