Homemade Australian Sausage Rolls

Step 1: Heat the oil in a non-stick frying pan over medium-high heat. Sauté the garlic, onion and celery for 2 minutes, then add the bacon.

Step 2: Cook for a further 2 minutes without letting the bacon turn golden. Transfer the mixture to a bowl and let it cool for 10 minutes.

Step 3: Add the remaining filling ingredients to the bowl. Mix well with your hands.

Step 4: Lay out a rectangle of pastry with a long edge closest to you. Brush egg along one long edge.

Step 5: Use one-fifth of the filling to shape a long log down the middle of the pastry. Make sure the meat is tight and compact, without gaps.

Step 6: Brush the edge of the pastry with egg, then roll it up, finishing seam-side down and sealing the edge with the egg wash.

Step 7: If convenient, refrigerate for 1 hour to make the rolls easier and neater to cut.

Step 8: Preheat the oven to 350°F/180°C.

Step 9: Cut each log into four equal lengths, or into two lengths for full-size sausage rolls. Brush with egg.

Step 10: Place the rolls on 2 baking trays lined with baking paper or sprayed with oil. Bake for 30–35 minutes in total, swapping the tray shelves at 20 minutes, until the pastry is deep golden brown. The filling may still look pink because of the bacon; its texture will show that it is cooked.

Step 11: Cool slightly on the trays. Serve hot or warm with tomato sauce or ketchup.