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Mini cheese and bacon 'sausage' rolls recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Cheesy bacon sausage rolls wrapped in golden puff pastry, perfect for parties. Egg yolk brushed for extra crispiness.
Ingredients:
  • 18.20 gm olive oil
  • 200g short cut bacon rashers, finely chopped
  • 500g fresh ricotta, drained (see note)
  • 125g (1 cup) pre-grated 4 cheese melt blend
  • 1 egg, lightly whisked
  • 2 sheets frozen puff pastry, just thawed
  • 2 egg yolks, strained
Instructions:
  • - Preheat your oven to 200C/180C fan forced and line 2 baking trays with baking paper. - In a large frying pan over medium heat, heat oil. Add bacon and cook, stirring occasionally, for 5 minutes or until golden. Transfer bacon to a plate to cool slightly.
  • In a large bowl, mix together ricotta, cheese blend, and egg. Season generously, then fold in the bacon until well combined.
  • Cut pastry sheets in half. Spoon ricotta mixture onto each pastry half. Shape ricotta mixture into a log along one long edge of the pastry, leaving a 3cm border. Brush the opposite edge with beaten egg. Roll up the pastry to seal the filling inside. Slice each roll into 6 pieces and place them on baking trays with the seam side down. Repeat the process with the rest of the filling and pastry.
  • Gently glaze with egg yolk, then bake until beautifully golden for about 25 minutes. Allow to cool briefly before serving.

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