PREP + COOK TIME 55 mins MAKES 6-8, depending on size

 ½ tablespoon olive oil
 1 onion, chopped
 2 cloves garlic, crushed
 3 rashers bacon, chopped
 500g pork mince
 2 slices of bread, made into crumbs
 1 teaspoon dried sage
 ½ teaspoon salt
 1 teaspoon mustard powder
 1 egg, plus 1 extra, beaten
 500g block of pastry, defrosted
 1 tablespoon sesame seeds (optional)


 250ml tomato sauce
 1½ tablespoons vinegar
 1½ tablespoons brown sugar
 1 tablespoon dijon mustard
 1 tablespoon Worcestershire sauce
 ½ teaspoon smoked paprika

1 Preheat oven to 210°C. Heat the oil in a small pan and add the onion, garlic and bacon. Cook gently until soft.

2 Make the sauce (see right).

3 In a bowl or processor, combine the cooked onion mixture, pork mince, bread crumbs, sage, salt, mustard powder and 1 egg and mix. Add ½ cup of sauce mixture and stir until combined.

4 Cut the block of pastry in half and roll out each half of the pastry to 19cm x 30. Place a strip of mince down the centre of each. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 or 4 rolls. Sprinkle with sesame seeds, if using.

Transfer to a greased baking tray. Score the tops

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