Go Back

Sausage Roll

Print Recipe Pin Recipe
Servings 6 rolls

Ingredients
  

  • 1/2 tbsp EVOO
  • 4 cloves garlic finely minced
  • 1 medium onion finely chopped
  • 1 celery stalk finely chopped
  • 5 oz bacon finely minced (the easiest way to do this is to freeze the bacon in single layers first)
  • 1 lb ground pork or beef
  • 1/2 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 1 tsp salt
  • 1 tsp paprika
  • Black pepper to taste
  • 2 sheets puff pastry thawed, rolled and then each sheet cut into 3rds
  • 1 large egg lightly whisked for egg wash

Instructions
 

  • Preheat oven to 350F.
  • 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.
  • 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 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 the edge with egg wash.
  • If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)
  • Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush the top and sides with egg wash.
  • Place on 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.
  • Cool slightly on trays. Serve hot or warm with tomato sauce or ketchup!