Pork, Sage and Pancetta Sausage Rolls

These pork, sage and pancetta gourmet sausage rolls are a step up from the classic kid’s party food and are so easy making them perfect for any occasion! With a twist on classic flavours, these gourmet sausage rolls have cemented their place on the adults table!

Course Appetizer

Cuisine Australian

Prep Time 20

Cook Time 20

Total Time 40

Servings mini sausage rolls

Calories 184kcal

Author Sally

Ingredients

2 sheets ready rolled puff pastry
500 grams lean pork mince
100 grams pancetta
8 sage leaves
1 small brown onion
2 cloves garlic crushed
1 egg
¾ cup bread crumbs
salt & pepper to taste
1 egg additional
sesame seeds (optional)

Instructions

Preheat the oven to 180°C and line 2 trays with baking paper and a light spray of cooking oil. Remove two two sheets of ready rolled puff pastry from the freezer and place on the kitchen bench to thaw while preparing the filling.
Dice the onion and pancetta and roughly chop the sage leaves. Heat a little olive oil in a pan and the onion and pancetta, followed by the garlic and the sage leaves. Once the onion is translucent, set the mix aside to cool down slightly.
In a large bowl mix together the pork mince, the onion and pancetta mix, egg, salt, pepper and breadcrumbs. Use your hands or a wooden spoon to mix everything together.
Cut the pastry sheets in half so you have four rectangles and evenly divide the meat mixture onto each. Use your hands to shape the meat into a log down the middle of each rectangle going right to each end.
In a small bowl, beat an egg and using a pastry brush, brush the egg along one side of each of the 4 rectangles.
Carefully roll up each rectangle, moving towards the side with the egg wash so that the pastry wraps completely around the meat. Place seal side down and use a sharp knife to cut the logs into 4 even rolls.
Place the sausage rolls evenly spaced apart on a baking tray. Brush the tops of them well with the egg wash and sprinkle with sesame seeds. Bake for 20-30 minutes or until a deep golden brown on top.

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