Ingredients
Filling
- 150 g streaky bacon, finely minced
- 500 g pork mince (not lean)
- 2 cloves garlic, minced
- 1 small brown onion, finely chopped
- 1 celery stalk, finely chopped
- 2 tsp fennel seeds, toasted (optional)
- 40 g panko breadcrumbs (approx. ¾ cup)
- 1 egg
- ½ tsp salt
- Black pepper, to taste
- ½ tbsp olive oil
- 2 ½ pastry sheets, cut in half
- 2 tbsp Lana's Garden Rhubarb Sauce plus extra to serve
To Bake & Serve
- 2½ sheets puff pastry, thawed and halved
- 1 egg, lightly whisked (for brushing)
- Lana’s Garden Rhubarb Sauce, to serve
Method
- Sauté: Heat olive oil in a non-stick frypan over medium-high heat. Sauté garlic, onion and celery for 2 minutes. Add bacon and cook for another 2 minutes, then remove from heat and allow to cool for 10 minutes.
- Mix: In a large bowl, combine the cooled mixture with pork mince, fennel seeds, breadcrumbs, egg, salt, pepper and Rhubarb Sauce. Mix thoroughly with your hands until well combined.
- Fill & Roll: Lay out a strip of pastry with the long edge facing you. Place 1/5 of the filling along the centre and shape it into a tight, compact log. Brush one long edge with egg, then roll to seal, placing seam-side down. Repeat with remaining filling and pastry.
- Chill (optional): For neater cutting, refrigerate the rolled logs for 1 hour.
- Bake: Preheat oven to 180°C (fan-forced). Cut each log into 4 equal pieces (or 2 for larger rolls), brush tops with egg, sprinkle with sesame seeds and place on lined baking trays. Bake for 30–35 minutes, rotating trays halfway, until golden brown and cooked through.
- Serve: Cool slightly and enjoy warm with Lana’s Garden Rhubarb Sauce for dipping.
Flaky, savoury and bursting with flavour, these pork and bacon sausage rolls are elevated by the sweet tang of our signature Rhubarb Sauce. Perfect for lunch, gatherings or a hearty snack – they’ll be devoured in no time.
Recipe from recipetineats.com
