- Heat olive oil in a pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the grated carrot and chopped bacon to the pan. Continue to cook, stirring occasionally, until the bacon is crispy and the carrot is tender.
- Stir in the dried rosemary and dried savory, allowing the herbs to release their flavors.
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- meat is browned and cooked through, about 7-10 minutes.
- Remove the pan from the heat and let the mixture cool slightly.
- In a large bowl, combine the meat mixture with the bread crumbs and one egg. Mix until well combined.
- Season with salt and black pepper to taste.
2. Assemble the Sausage Rolls:
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- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
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- Roll out the puff pastry on a lightly floured surface to a thickness of about 2-3 mm (1/8 inch).
- Cut the pastry into rectangles, about 10 cm x 12 cm (4 x 5 inches), depending on the size you prefer.
- Spoon the meat filling along one edge of each pastry rectangle, shaping it into a sausage-like log.
- Fold the pastry over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative finish.
- Place the sausage rolls seam-side down on the prepared baking sheet.
3. Egg Wash and Topping:
- Brush the tops of the sausage rolls with the beaten egg to give them a golden, shiny finish when baked.
- Sprinkle sesame seeds over the top of the rolls for added crunch and flavor.
4. Bake:
- Bake the sausage rolls in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Remove from the oven and let them cool slightly on a wire rack before serving.
5. Serve and Enjoy:
- Serve the sausage rolls warm as an appetizer, snack, or light meal. They pair wonderfully with a side of mustard, ketchup, or your favorite dipping sauce.
