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Flaky puff pastry filled with a juicy, flavorful mix of pork mince, bacon, sautéed garlic, onion, and celery, enhanced with panko breadcrumbs and optional toasted fennel seeds. Perfect for snacks or parties.

Ingredients

Scale
  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 150g / 5 oz streaky fatty bacon, finely minced
  • 2 tsp fennel seeds, toasted (optional)
  • 500g / 1 lb pork mince (not lean)
  • 3/4 cup / 40g panko breadcrumbs
  • 1 egg (for filling)
  • 1/2 tsp salt
  • Black pepper, to taste
  • 2 1/2 sheets puff pastry, thawed then each cut in half
  • 1 egg, lightly whisked (for egg wash)
  • Ketchup or tomato sauce, for serving

Instructions

  1. Toast fennel seeds in a dry pan over medium heat for 1–2 minutes until fragrant (optional).
  2. Heat olive oil in a non-stick skillet over medium-high heat. Sauté minced garlic, onion, and celery for 2 minutes.
  3. Add minced streaky bacon and cook with aromatics for another 2 minutes without browning the bacon.
  4. Transfer mixture to a bowl and let cool for 10 minutes.
  5. Stir in pork mince, panko breadcrumbs, 1 egg, salt, and pepper (plus toasted fennel if using). Mix evenly with hands.
  6. Thaw puff pastry sheets and cut each in half to make rectangles approximately 25 x 12.5cm (10 x 5 inches).
  7. Roll out one pastry rectangle with the long edge toward you and brush one long edge with beaten egg.
  8. Shape about one-fifth of filling into a tight long log down the center of the pastry, pressing meat firmly to remove gaps.
  9. Brush pastry edge next to filling with beaten egg, then roll up pastry around the filling; place seam side down on surface.
  10. Chill assembled logs in the fridge for 30–60 minutes to firm up for easier slicing (optional).
  11. Preheat oven to 180°C / 350°F.
  12. Slice each rolled log into four equal pieces (or two for larger rolls). Brush cut rolls with beaten egg.
  13. Place rolls on baking trays lined with paper or lightly greased.
  14. Bake for 30–35 minutes, swapping trays between shelves at 20 minutes, until pastry is deep golden brown.
  15. Let sausage rolls cool slightly on trays before serving.

Notes

Use panko breadcrumbs to keep filling lighter and moister; if substituting regular breadcrumbs, reduce quantity to 1/2 cup to avoid dryness., Avoid grated vegetables in filling to prevent soggy pastry base., Use streaky, fatty bacon for juiciness and flavor; avoid lean bacon., Assembled but unbaked rolls can be frozen or refrigerated before baking. Bake from frozen at 180°C / 350°F for ~40 minutes., For best crispiness when reheating cooked rolls, avoid microwave; reheat in oven at 160–180°C until warm., Fennel seeds add a subtle aromatic flavor but are optional., Use puff pastry made with both butter and oil or shortening for best puff and texture.

Nutrition

Find it online: https://margorecipes.com/sausage-rolls/