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Smoky bacon and cheese sausage rolls

hands down best sausage rolls I've ever made. This recipe makes 40 small sausage rolls

 

500g beef mince

500g sausage

mince

2 cups panko breadcrumbs

1/2 cup milk

5 rashers hickory Smoked bacon that has been blitzed in a food processor and resembles mince ( I get hickory Smoked bacon rashers at Coles in the deli, if you can't get this you could use regular bacon and add a teaspoon of liquid smoke otherwise you won't have that Smoky flavour )

2 cups grated tasty cheese

2 eggs

1 tablespoon dried thyme

Salt and pepper to taste

5 sheets frozen puff pastry thawed

1 egg whisked for glueing the pastry together

2 egg yolks whisked for brushing the top of the pastry

 

First you need to add the panko breadcrumbs to a bowl with 1/2 cup milk and soak for 10 minutes.

 

In a large bowl combine the beef mince, sausage mince, milk soaked panko breadcrumbs, 2 eggs,1 tablespoon dried thyme, salt and pepper to taste, minced bacon, grated cheese. I use disposable food gloves and keep kneading the filling like a dough until it's all incorporated.

Preheat oven to 200 degrees Celsius. Line a few oven trays with baking paper. Cut each sheet of puff pastry in half then divide the filling amongst all the sheets of puff pastry, using a pastry brush, brush the edge of the puff pastry with the whisked egg then roll it up like a sausage and cut into 4 pieces. Repeat until all the sausage rolls are prepared then place onto the baking trays so they aren't touching and have a bit of room to expand while cooking. Bake for 25 - 30 minutes or until golden.

I just let them cool a bit on the tray and serve warm with tomato sauce

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