5 oz / 150g bacon , finely chopped (streaky and fatty, not the lean stuff!)
1 egg
1 tsp dijon mustard
1 tsp origano
½ tsp chilly flakes
½ tsp worstershire sauce
1/2 tsp salt
Black pepper
600g pork mince (ground pork) (not lean)
3/4 cup / 40g panko breadcrumbs
¼ cup grated parmesan
1 large carrot grated and dried
Method
Heat oil in a non stick fry pan over medium high heat. Sauté onion & celery for 2 minutes, then add bacon. Cook for a further 2 minutes (don’t brown) then transfer to bowl and allow to cool slightly.
Place the egg, dijon mustard, origano, chilly flakes, worstershire sauce and salt in a bowl and whisk together.
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 1/5 th 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. 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)
To Cook
Preheat oven to 350F/180C.
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 25 to 30 minutes, swapping trays halfway, 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.
