Pork and Pancetta Sausage Rolls
2 tbsp Bertolli Organic Extra Virgin Olive Oil
2 brown onions, peeled, finely chopped
3 cloves garlic, finely chopped
8 slices pancetta, finely chopped
6 sage leaves, finely chopped
5 slices stale, thick white bread
500g free range pork mince
1 heaped tbsp quince paste, plus extra to serve
Splash of milk
4 sheets puff pastry
Sesame or poppy seeds, to decorate (optional)
Sea salt and freshly cracked black pepper
Heat oil in a large frypan over medium heat. Add onion, garlic, pancetta and sage and fry until onion has softened and becomes translucent. Season and set aside to cool.
Blitz bread in a food processor to a fine crumb. Add mince, quince paste, 1 egg and cooled onion mixture. Season and process until smooth.
Preheat a fan forced oven to 210ºC. Line two baking trays with baking paper.
Transfer mixture to a large piping bag. Cut each sheet of puff pastry in half and pipe a thick row of the sausage mixture along the long edge of each piece. Roll to enclose. Cut each roll into half then arrange on prepared trays.
Whisk together remaining egg with a splash of milk. Brush over the rolls. Sprinkle with sesame seeds (if using) then bake for 20 mins or until golden and flaky. Serve with extra quince paste.