Name: Sausage rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20 rolls
Cuisine: Australian
Ingredients: ½ tbsp olive oil; 2 garlic cloves, minced; 1 small onion, finely chopped; 1 celery stick, finely chopped; 150 g bacon, finely chopped; 2 tsp fennel seeds, toasted and roughly ground (optional); 500 g pork mince; 40 g panko breadcrumbs; 1 egg; ½ tsp salt; Black pepper; 2½ sheets frozen puff pastry, thawed, each cut in half; 1 egg, lightly beaten (wash); Tomato sauce, to serve

Method

Heat oven to 180°C. Cook garlic, onion, celery and bacon in oil until the onion is soft. Cool.
Mix cooled aromatics with pork, panko, egg, fennel, salt and pepper.
Divide filling along the long edge of each pastry half. Roll up, seam underneath. Brush with egg wash. Cut each log into 4.
Bake 30–35 minutes until pastry is deep golden. Filling can look a bit pink from the bacon — that is normal if cooked through.
Serve hot with tomato sauce.

Tip: Bacon plus a bit of fennel is the flavour trick that makes these better than supermarket sausage rolls. Cool the cooked onion mix so it does not melt the pastry.