Pork based so not as heavy as beef. Make self saucing by running a generous ribbon of bbq sauce before rolling.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Ingredients
1tbspOlive Oil
1WholeCarrotcut into quite small cubes
1/2WholeOnioncut into small cubes
4RashersStreaky Baconcut into 1cm strips
500gmPork Mince
1WholeEgg
50gmPanko Breadcrumbs
1tbspRosemaryfinely diced
2tspThymefinely diced
1tbspParsleyfinely diced
1/4cupApplerough grated
4SheetsPuff Pastry
For the egg wash
1WholeEgg
1tbspMilk
To Garnish
1tbspSesame SeedsBlack look cool
Instructions
Preheat oven to 200c
In a fry pan over medium add the olive oil, carrot, onion and cook until it turns soft. Add the bacon and cook for a further 2-3 minutes or until the bacon starts to turn crispy (don’t make it too crispy though as it will continue to cook in the oven). Remove from the heat and allow to cool for 5 minutes.
In a bowl combine the mince, egg, breadcrumbs, herbs and cooled bacon mixture and mix until combined.
Cut one third off the sheet (discard). On the 2/3 part of the sheet pastry sheet, lay out one quarter of the mince mixture and form into a sausage shape along one edge of the pastry. Brush the other edge of the pastry with the egg wash then roll up the pastry into the sausage rolls. Cut in half and add to a baking tray lined with baking paper seamed side down. Repeat with the other three sheets of puff pastry.Run a generous seam of bbq sauce the full length for self saucing sausage rolls.
Brush with the egg and top with sesame seeds. Bake in the preheated oven for 20-25 minutes or until deeply golden. Serve with tomato sauce and enjoy!