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Sausage Rolls

Course Snack
Cuisine Australian
Keyword sausage roll
Prep Time 20 minutes
Cook Time 30 minutes
Servings 20 bite sized sausage rolls
Author Nagi - Recipe Tin Eats

Ingredients

Filling

  • ½ tbsp olive oil
  • 2 cloves garlic, minced (put in extra if you like it garlick-y)
  • 1 brown onion, finely chopped or even grated (use a large onion)
  • 1 celery stalk, finely chopped
  • 2 tsp fennel seeds (toasting them is optional, I have never bothered)
  • 500 g pork mince
  • 200 g bacon, finely chopped
  • ¾ cup breadcrumbs (home made breadcrumbs are juicier and more delicious, but panko makes the sausage rolls very light which is also great)
  • 1 egg
  • ½ tsp salt
  • 1 tsp black pepper, ground

Baking & Serving

  • 3 sheets puff pastry (thawed, then cut each square sheet in half)
  • 1 egg (lightly whisked)
  • tomato sauce
  • chilli sauce (home made is best)

Instructions

Preparation

  • 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 (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes (because you don't want to mix it together with your hands while its hot).
  • Add remaining Filling ingredients into the bowl. Use your hands to mix well.
  • Using a plate, divide all filling into 3 parts, then halve those each again (making 6 equal parts).
  • Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
  • Get 1/6th 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/patience, refrigerate for 1 hour (makes it easier/neater to cut).

Cooking

  • Preheat oven to 180C fan forced.
  • 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 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
  • Cool slightly on trays. Serve hot or warm with tomato sauce and/or chilli sauce