Pork and Pancetta Sausage Rolls

0:45 Medium 12345

Makes: 16

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
2 eggs
Splash of milk
4 sheets puff pastry
Sesame or poppy seeds, to decorate (optional)
Sea salt and freshly cracked black pepper

METHOD

STEP 1

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.

STEP 2

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.

STEP 3

Preheat a fan forced oven to 210ºC. Line two baking trays with baking paper.

STEP 4

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.

STEP 5

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.