Ingredients: -
Filling:-
1/2 Tbsp olive oil,
2 cloves garlic, minced,
1 small onion, finely chopped,
1 celery stalk, finely chopped,
150g streaky bacon, finely minced,
2 tsp fennel seeds, toasted (optional),
500g pork mince, (ground pork),
3/4 cup breadcrumbs,
1 egg,
1/2 tsp salt,
Black pepper, to taste,
Pastry: -
2 1/2 sheets puff pastry, thawed (each sheet cut into half)
1 egg, whisk lightly,
Tomato sauce,
METHOD: -
Heat oil in a non-stick fry pan over medium/high heat. Sauté garlic, onion & celery for 2 mins, then add bacon.
Cook for a further 2 mins, don't brown bacon, then transfer to a bowl and allow to cool for 10 mins.
Add remaining filling ingredients into the bowl. Use hands to mix well.
Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
Get 1/5th 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.
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.
If you have time, refrigerate for 1 hour (easier to cut).
Preheat oven to 180C.
Cut each log into four equal lengths, or just two if you want larger sausage rolls. Brush with egg.
Place on 2 baking trays lined with baking paper or sprayed with oil. Bake for 30 - 35 mins in total, swapping tray shelves at 20 mins, or until the pastry is deep golden brown. It’s easy to tell from the texture that it's cooked.
Cool slightly on trays. Serve hot or warm with tomato sauce.