Ingredients
- 9 slices back bacon
- 500g beef mince
- 375g (2 sheets) Puff Pastry (if frozen, make sure it has defrosted before use)
- 1 egg
Method
- Preheat the oven to 200ºC for the perfect bake.
- Take the puff pastry out of the fridge 20-30 minutes before starting to ensure it’s easy to work with.
- Line your baking trays with greaseproof paper or baking parchment for easy clean-up.
- Lightly dust your work surface with all-purpose flour. Roll out the puff pastry or unroll the ready-rolled puff pastry for convenience.
- Cut the pastry sheets into 3 equal pieces to create the perfect sizing for your rolls.
- Place 2-3 bacon in a line down the center of each pastry piece.
- Divide the sausage meat into 3 portions and form each portion into a thin sausage shape. Place each sausage shape along the length of the pastry. Beat an egg in a small bowl.
- Brush a line of egg wash along one edge of each pastry piece.
- Roll the sausage meat up in the pastry, starting from the non-brushed side, and place it seam-side down on the baking tray.
- Gently score the top of each sausage roll with a knife.
- Cut the rolls into bite-sized pieces, usually about 8 pieces per roll.
- Place the pieces on the prepared baking tray, leaving some space between each piece.
- Brush the sausage rolls with the remaining beaten egg.
- Bake in the preheated oven for about 20 minutes or until they turn a light golden brown. You can cut into one sausage roll to ensure the meat is fully cooked.
- Serve the sausage rolls hot or cold.
Source: https://www.sewwhite.com/easy-bacon-sausage-rolls/#h1
