Delicious pork sausage rolls.
Heat oil in a medium fry pan over medium-low heat.
Saute garlic, onion and celery for 10-15 minutes until translucent. You don't want to colour the veggies, only soften them. Add bacon and continue to cook for a further 3-5 minutes. Don't let the bacon brown. Transfer to a bowl and allow to cool.
Add the pork mince, bread crumbs, 1 egg and salt and pepper to the bowl with the onion mixture. Use your hands to mix it all together.
Lay out a rectangle of pastry with the longer edge closest to you (Refer to Notes). Brush along both long edges of pastry with whisked egg.
Get 1/5 of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact and doesn't have any gaps. Roll it up and use the egg wash to seal it closed.
Place the long sausage rolls on a tray lined with baking paper, cover with plastic wrap and refrigerate for 1 hour. This will make them a lot easier to cut. If you're not worried about the appearance of your sausage rolls then you can skip this step.
Preheat your oven to 180C/350F.
Get your sausage rolls out of the fridge and cut each log into four equal sections (or to the desired size you want). Run your knife over the top of the sausage rolls to score each with about 3 shallow cuts. Brush with egg and sprinkle with sesame seeds. Place on a tray lined with baking paper.
Bake for 30-40 minutes or until the pastry is golden and brown on top.
Allow to cool slightly on trays and then serve with tomato sauce (ketchup).
Puff pastry in Australia comes pre-rolled in sheets that are 25cm x 25cm. You will want to cut these squares in half so you have 5 squares of 25cm x 12.5cm.
If you don't live in Australia and cannot get pre-rolled puff pastry, simply roll out your pastry to roughly these dimensions.
If you can't get hold of Panko breadcrumbs then simply use regular breadcrumbs.