Homemade Sausage Rolls

• Meat

  • 5 oz Bacon
  • 1 lb Pork mince

• Produce

  • 1 Brown onion
  • 1 stalk Celery
  • 2 cloves Garlic

• Refrigerated

  • 2 Egg

• Condiments

  • 1 Ketchup / tomato sauce

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Fennel seeds, whole
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 3/4 cup Panko breadcrumbs
  • 2 1/2 sheets Puff pastry

Found on recipetineats.com

Description

Ingredients

• ½ tbsp olive oil
• 2 cloves garlic, minced
• 1 brown onion, finely chopped
• 1 stalk celery, finely chopped
• 5oz / 150g bacon, finely chopped (streaky and fatty, not the lean stuff!)
• 2 tsp whole fennel seeds, toasted (optional) (Note 1)
• 1 lb / 500g pork mince (ground pork) (not lean)
• ¾ cup / 40g panko breadcrumbs (Note 2)
• 1 egg
• ½ tsp salt
• Black pepper
• 2½ sheets puff pastry, thawed then each cut into half (Note 3)
• 1 egg, lightly whisk
• Ketchup / tomato sauce

Directions

• Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon. Cook for a further 2 minutes (dont brown) then transfer to bowl and allow to cool slightly.
• Add remaining Filling ingredients into the bowl. Use your hands to mix well.
• Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
• Get ⅕ 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. Roll up, sealing on the edge with egg wash on it.
• If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
• Preheat oven to 350F/180C.
• Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg.
• Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 25 to 30 minutes, swapping trays halfway, or until the pastry is deep golden brown.
• Cool on trays. Serve warm or at room temperature.

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