Ingredients
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FILLING
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1/2 tbsp olive oil
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2 garlic cloves , minced
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1 small brown onion
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1 celery stalks
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150 g bacon , finely minced
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2 tsp fennel seeds
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500 g pork mince
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3/4 cup panko breadcrumbs
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1 egg
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1/2 tsp salt
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Black pepper
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BAKING & SERVING
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2 1/2 sheets puff pastry , thawed then each cut into half
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1 egg , lightly whisked
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Tomato ketchup
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Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
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Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
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Add remaining Filling ingredients into the bowl. Use your hands to mix well.
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Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
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Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
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Brush edge of pastry with egg. Then roll up, finishing with the seam side down. Roll up, sealing on the edge with egg wash on it .
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If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut).
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TO COOK Preheat oven to 350F/180C.
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Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
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Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from the texture that it's cooked).
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Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.