Sausage Rolls

• •
  7 oz Bacon
• •
  2 Garlic(6g)
• •
  1 Yellow Onion(110g)
• •
  1 Carrots(61g)
• •
  1 Celery(40g)
• •
  1 tsp Fennel Seeds, Dried
• •
  8 oz Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

• •
  8 oz 80/20 Ground Beef
• •
  0.5 cup Bread Crumbs, Panko, Dry
• •
  2 tbsp BBQ Sauce
• •
  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

• •
  1 tbsp Parsley, Fresh
• •
  0.8 tsp 3/4 teaspoon salt
• •
  1 1 pinch cracked pepper
• •
  3 Puff Pastry Dough, Frozen, Thawed(625g)
• •
  1 Egg, Whole, Large(44g)

Instructions

1. 1Fry the bacon in a large skillet over medium-high heat for 2–3 minutes until just starting to crisp and releasing grease. Add the onion, celery, and carrots to the pan, sauté for 2 minutes until the vegetables have softened. Add the fresh garlic and sauté for about 30 seconds until fragrant. Transfer the mixture to a large bowl and let cool for 10 minutes.
2. 2Add the ground pork, ground beef, panko bread crumbs, one large egg, BBQ sauce, Worcestershire sauce, fennel seeds, and fresh parsley to the cooled vegetable mixture. Mix together thoroughly using your hands until evenly combined.
3. 3Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or lightly grease with nonstick cooking spray.
4. 4Lightly flour a work bench. Cut the puff pastry dough sheets in half, and working with one half at a time, spoon 1/5th of the filling down the middle of each sheet and press it into a compact log shape.
5. 5Brush the edge of each pastry sheet with beaten egg, then roll up tightly sealing the edge with additional egg wash. Arrange seam-side down on your work surface.
6. 6Slice each log into four equal pieces for party-sized rolls, or two pieces for full-sized rolls. Brush the tops with egg wash.
7. 7Arrange the rolls on the prepared baking sheets and bake for 30–35 minutes, rotating the sheets halfway through, until the pastry is crispy and golden brown.
8. 8Divide the sausage rolls evenly into airtight containers while still warm. Let cool to room temperature before sealing and refrigerating for meal prep storage. Reheat gently before serving.