Ingredients

The following ingredients have 20 Servings
  • 1/2 tbsp olive oil
  • 2 cloves garlic (, minced)
  • 1 brown onion (, small, finely chopped)
  • 1 celery stalk (, finely chopped)
  • 5 oz / 150g bacon (, finely minced (streaky and fatty, not the lean stuff!))
  • 2 tsp fennel seeds (, toasted (optional) (Note 1))
  • 1 lb / 500g pork mince ((ground pork) (not lean))
  • 3/4 cup / 40g panko breadcrumbs ((Note 2))
  • 1 egg
  • 1/2 tsp salt
  • Black pepper
  • 2 1/2 sheets puff pastry (, thawed then each cut into half (Note 3))
  • 1 egg (, lightly whisked)
  • Ketchup / tomato sauce

Instruction

  • Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
  • Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
  • 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.
  • Brush edge of pastry with egg. Then roll up, finishing with the seam side down.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)