1/2 TB spoons olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 celery stalk, finely chopped
5 oz bacon, finely minced
1 lb ground pork
3/4 cup panko breadcrumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 sheets puff pastry, thawed and each cut into half
1 egg for egg wash

Heat oil in a non stick fry pan over medium high heat.
Sauté garlic, onion & celery for 2 minutes, then add bacon.
Cook for a further 4 minutes (don’t make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
Add panko breadcrumbs, egg, salt, and pepper. Mix well.
Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
Get 1/4th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
Brush edge of pastry with egg. Then roll up, finishing with the seam side down. Roll up, sealing on the edge with egg wash on it.
Refrigerate for 1 hour.
Preheat oven to 350F.
Cut each log into four equal parts. Brush with egg.
Place on baking trays lined with baking paper (or sprayed with oil).
Bake for 30 – 35 minutes or until the pastry is deep golden brown. 
Cool slightly on trays. Serve hot or warm.

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