100g stale breadcrumbs - stale as it will help soak up the cheese during cooking!
75g cooked smoked bacon - weight after cooking- chopped finely
75g grated mature Cheddar
2 tablespoons sage & onion stuffing mix, plus 3 tablespoons cold water and left to swell.
Mix all the above together in a bowl.
Add 1 medium well beaten egg.
This will still be a lightly loose mixture, you form it when putting the rolls together.
Lay out 1 sheet puff pastry and cut in half lengthways. Carefully squeeze mixture together to form sausages and use to line each half of the sheet. Brush down one edge of each sheet with milk or water and carefully roll the pastry to form rolls. Squeeze edges together to ensure a good seal.
Double line a baking pan. Use scissors to cut the rolls to your desired length, I tend to do about 1 1/2". Brush with a little milk or egg. Sprinkle with a little salt.
Bake at either 190C for 30 minutes or 200C for about 20 minutes or until done. Leave to go cold before storing in the fridge.
Use within 2 or 3 days and warm for best results:
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