TROJAN BACON & CHEDDAR SAUSAGE ROLL

SERVES 6. PREP 20 MINS. COOK 35 MINS

INGREDIENTS

• 1 tbsp olive oil

• 200g shortcut bacon rashers, finely chopped

• 1 small brown onion, finely chopped

• 2 garlic cloves, crushed

• 500g pork and veal mince

• 1 small green apple, peeled, coarsely grated

• 50g (½ cup) rolled oats

• ⅓ cup chopped fresh continental parsley

• 2 eggs

• 150g piece cheddar, cut into 1cm cubes

• 2 sheets frozen puff pastry, just thawed

• 25g (⅓ cup) shredded parmesan

• Tomato relish, to serve

• Hot English mustard, to serve

METHOD

1 Heat oil in a frying pan over medium-high heat. Cook the bacon, onion and garlic, stirring often, for 5 minutes or until soft. Transfer to a large bowl and set aside to cool.

2 Add the mince, apple, oats, parsley and 1 egg. Season. Mix well. Stir in cheddar.

3 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Lightly whisk the remaining egg in a bowl.

4 Place half the mince mixture along the centre of each pastry piece. Brush edges with egg. Fold pastry over to enclose filling. Place, seam side down, on prepared tray. Brush the pastry with egg. Use a sharp knife to score the tops to allow steam to escape. Sprinkle with parmesan. Bake for 30 minutes or until cooked through and golden. Serve with tomato relish and hot English mustard.