I started off thinking I was going to make Pigs in Blankets Sausage Rolls. There are so many recipes out there, with red onion chutney, with cranberry sauce, with Camembert or Brie, with Camembert & Brie and Red Onion Chutney or Cranberry Sauce. But I thought I'd keep mine traditional with just sausagemeat and bacon, and opted for a swirl as I thought it less fiddly.
As ready rolled puff pastry is often vegan, it should be possible to make a vegan/vegetarian version of these with vegetarian sausages and vegetarian bacon.
Makes 18
320g pack ready rolled puff pastry
300g pack streaky bacon
6 sausages
Remove the sausages from their casing by squeezing or cutting off and mash together. I bought Co-op Irresistible Cumberland Sausages and found the casing incredibly soft so just squished them together with my fingers.
Roll the pastry out on it's greaseproof paper on a chopping board.
Spread the sausagemeat evenly all over the pastry, right up to the edges.
Cover the sausagemeat with strips of streaky bacon in the direction you are going to roll (this makes slicing easier), spacing them out evenly and again right up to what will be the ends of your roll. I rolled the long side to make smaller swirls, so made sure I had a slice of bacon right up to the left and right hand side.
Carefully roll up the pastry like an Artic Roll.
Slice into 2cm rounds with a sharp knife. If the greaseproof paper the pastry came on has not been too damaged/cut in the process, arrange the swirls on this on a large flat baking tray or on new piece if needed with a bit of space between them.
Bake at 180C for 20-25 minutes until golden brown. Best eaten warm, but my son was very happy to eat cold swirls for breakfast on his way into college.
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