ADVERTISEMENT
INGREDIENTS
- 500 grams pork mince
- 1 small red onion finely chopped
- 3 rashes bacon finely chopped
- 125 grams Colby cheese cut into small cubes
- 2 tablespoons continental flat leaf/Italian parsley, chopped
- 1 tablespoon tomato sauce
- 2 teaspoons Worcestershire sauce
- 2 eggs 1 for filling & 1 for glaze
- Salt and pepper to season
- 4 sheets puff pastry
INSTRUCTIONS
-
Preheat oven 200 deg C (390 deg F). Line a baking tray with baking paper.
-
In a medium bowl place pork mince, onion, bacon, cheese, parsley, tomato sauce, Worcestershire sauce, 1 egg, salt and pepper. Using clean hands, mix well until completely incorporated.
-
Cut your puff pastry sheets in half to create two same sized pieces, square or rectangle, depending on the shape of the original piece.
-
Divide mince mixture into seven equal quantities.
-
Working with one piece of puff pastry at a time, place mince mixture down one side of the pastry, making a large sausage shape. Roll the mince up in the pastry, sealing the edges with beaten egg.
-
Cut the roll into three smaller rolls. Repeat this with six remaining half sheets of puff pastry and six remaining portions of mince mixture.
