These cheese and bacon sausage rolls came about as a tribute to our summer holiday. We packed up the family, hooked up the camper trailer and headed to South West Rocks for 3 weeks. We don’t even attempt to eat like we do at home when we are camping. It just doesn’t work.
There are convenience food days, and one of those was at Fredo’s Pies in Fredrickton after dropping my friend Leigh from Your vet Online at Kemspey train station after she came and camped a few days with us. Master 6 saw the Golden Arches and became obsessed with the idea of Macca’s for lunch.
It wasn’t happening. So we drove to Fredrickton and had lunch at fredo’s pies. Being lunch rush hour, there weren’t any normal sausage rolls left and therefore the next best option was cheese and bacon sausage rolls. They turned out to be super tasty and the kids wanted me to make some the second we got home.
So I did. Basically, making my usual sausage rolls but adding cheese and bacon..making them a sure-fire winner. These are perfect as party food, a stay at home lunch or for keeping in the freezer for nights when dinner is just way too hard.
Make sure your oven is fully heated up before you pop these in, or you risk soggy pastry, something that no-one likes! They are freezer friendly, just roll and then freeze, brush with milk when frozen and top with the seeds and bake from frozen, keeping an eye on them as they may need 5 minutes or so more.
Basically cheese and bacon sausage rolls are our new favourite way to sausage roll. If you want other sausage roll ideas:
- 500 grams beef mince
- 2 rashers bacon, diced
- 1 cup cheddar cheese, grated
- 1 teaspoon mixed herbs (or 2 teaspoon fresh herbs- like parsley, oregano etc)
- 4 sheets puff pastry
- milk for brushing
- nigella seeds for topping
- Preheat oven to 200 degrees celsius.
- Combine the beef mince, cheese, bacon and herbs in a large bowl and mix well to combine.
- Divide the filling between the 4 sheets of defrosted puff pastry and lay down as a log along one edge.
- Roll the pastry tightly over the filling until the end of the sheet.
- Cut each log into 5 sausage rolls.
- Brush with milk and sprinkle the nigella seeds on top.
- Bake at 200 degrees celsius for 25 minutes or until golden.
Freeze before cooking, without the milk and seeds.
Make sure your oven is at temperature before cooking or they will end up soggy.
Serving Size:2 sausage rolls
Amount Per Serving: Calories: 285 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 63mg Sodium: 258mg Carbohydrates: 7g Fiber: 0g Sugar: 0g Protein: 20g