You just can’t beat homemade sausage rolls! These have an easy, tasty filling and are easy to whip up for a crowd. Use readymade puff pastry sheets to keep things even easier. The addition of bacon really makes these sausage rolls delicious.
- 200g bacon, finely chopped
- 2 cloves garlic, finely diced
- 1 small onion, finely chopped
- 1 small carrot, coarsely grated
- 500g pork mince
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp barbecue sauce
- 1 tbsp tomato sauce
- 1 tbsp fresh parsley, chopped
- Salt and pepper
- 4 x frozen puff pastry sheets, thawed
- For the glaze: either milk or an egg, lightly beaten
- Optional: sesame seeds
- Fry chopped bacon in a pan over medium-high heat for 2-3 minutes until beginning to crisp up. Add the onion and grated carrot, along with two cloves of finely diced garlic. Cook for a couple of minutes until onion is soft.
- Spoon into a large bowl. Add in the pork mince, breadcrumbs, egg, parsley, sauces and salt and pepper. Mix with a wooden spoon until well combined.
- Lay out thawed puff pastry sheet on a chopping board. To make small sausage rolls – cut the pastry sheet in half. Spoon mixture into a log lengthways, pressing mixture firmly together.
- Dab the edges of the pastry with milk/beaten egg and roll the pastry log over, making sure the seam side is pressed together. Lay seam-side down on the lined baking tray.
- Brush the tops of the sausage rolls with milk/beaten egg, make slits for the steam to escape, and sprinkle on sesame seeds (optional).
- Bake for approx. 20-35 mins depending on size of sausage rolls, until golden and the meat is cooked through.
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Featured on The Cafe, Thursday 28 May 2020