SAUSAGE ROLL POCKETS

PREP 30 MINS, COOK 40 MINS, MAKES 27, EASY

INGREDIENTS

●1 tbsp olive oil

●1 brown onion, thinly sliced

●125g rindless bacon, finely chopped

●500g pork mince

●25g (½ cup) panko breadcrumbs

●80ml (1/ cup) smoky barbecue 3 sauce

●1 egg

●3 sheets frozen butter puff pastry, just thawed

●Tomato sauce, to serve

METHOD

1 Heat the oil in a frying pan over high heat. Add the onion and reduce heat to low. Cook, stirring often, for 5 minutes or until softened. Add the bacon and cook, stirring often, for 10 minutes or until bacon is crisp. Transfer to a large bowl and set aside to cool.

2 Add the mince, breadcrumbs and barbecue sauce to the onion mixture. Whisk the egg in a small bowl. Add half of the egg to the mince mixture. Season and stir well to combine.

3 Preheat oven to 200C/180C fan forced. Line 2 large trays with baking paper.

4 Place 1 pastry sheet on a work surface. Cut into 9 even squares. Rotate the pastry squares around to create diamond shapes. Place

1 ½ tbsp of the pork mixture down the middle of each diamond. Fold in the 2 sides and transfer to the prepared trays. Repeat with remaining pastry and mince mixture.

5 Add about 2 tsp water to the remaining egg and whisk to combine. Brush over the pastry. Bake for 25 minutes or until golden. Serve with tomato sauce.