Family Size Sausage Roll

Cook Time 1 hour

Servings 4

Ingredients

375g store-bought butter puff pastry, defrosted

1 tbsp extra virgin olive oil, plus extra for greasing

1 onion, finely chopped

1 carrot, finely grated

3 rashers of streaky bacon, finely chopped

2 tbsp good-quality smoky bbq sauce or tomato relish, plus extra to serve

1 tsp dried oregano

50g cheddar, coarsely grated

500g beef mince

1/4 cup fresh breadcrumbs

Salt & pepper

4 hard-boiled eggs, plus an extra egg, for brushing

Method

Preheat the oven to 190C.

Heat the oil in a sauté pan over medium heat, add the onion, carrot and bacon and cook for 4–5 minutes to soften. Remove from the heat, place in a large bowl and cool to room temperature. Add the sauce, oregano, cheddar, mince and breadcrumbs and mix well.

Lay the pastry on a floured and roll out so it is 40cm x 30cm. Form half of the meat into a sausage and lay just off centre on the pastry (leaving enough room to fold over the pastry to cover) and leaving a 2cm border. Nestle cooked eggs on top of the meat and cover the remaining meat. Using a cookie cutter (about 1cm in diameter) cut out 4 holes in the pastry, lining them up to ensure so they’ll be exposed on the presentation side of the pastry once flipped over.

Brush edges of the pastry with egg wash.

Fold pastry over, cut away excess pastry and leave only a 2cm border around filling. Seal by pressing sides with a fork. Brush egg wash all over and refrigerate for 20 minutes before baking in the oven for 35-40 minutes, until golden.

Cool for 20 minutes before slicing and serving with extra sauce.