Sausage Rolls

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ingredients

7 oz (200g) bacon, minced or finely chopped
2 cloves garlic minced
1 small onion, finely chopped
1 small carrot, finely shredded/grated
1 stalk celery, finely chopped
1 teaspoon ground fennel seeds
8 oz (250g) ground pork mince
8 oz (250g) ground beef mince
1/2 cup panko breadcrumbs
1 large egg
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
Cracked black pepper

assemble

2 1/2 sheets frozen puff pastry, thawed
1 large egg, lightly beaten

method

filling

1. Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds). Transfer to bowl and let mixture cool for 10 minutes.
2. Add remaining FILLING ingredients to the bowl and mix well using your hands.

assemble

1. Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds). Transfer to bowl and let mixture cool for 10 minutes.
2. Add remaining FILLING ingredients to the bowl and mix well using your hands.

bake

1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper, or lightly grease with nonstick cooking oil spray.
2. Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.
3. Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry should be crispy and golden brown.
4. Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.

Credits: Cafedelite