Step 1

Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds).Transfer to bowl and let mixture cool for 10 minutes.

Step 2

Add remaining FILLING ingredients to the bowl and mix well using your hands.

Step 3

Lightly flour a work bench. Cut one pastry sheet in half and lay one half down in front of you.

Step 4

Spoon 1/5th of the filling down the middle of the sheet and press/shape into a compact log.

Step 5

Brush edge of pastry with egg then roll up. Lightly press/seal on the edge with egg wash and arrange seam-side down.

Step 6

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper, or lightly grease with nonstick cooking oil spray.

Step 7

Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.

Step 8

Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry shouold be crispy and golden brown.

Step 9

Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.