• Preheat oven to 400°F/200ºC. Line two large baking sheets with parchment paper.

To make the Filling

• Finely chopped the bacon, onion and garlic. I like to stick the whole lot into a food processor and pulse until it's all finely chopped.
• In a bowl, combine all the ingredients for the filling.

To Shape and Bake

• In a small bowl, lightly beat the extra egg with a pinch of salt for an egg wash.
• Divide the filling into eight portions.
• Roll each sheet of thawed puff pastry slightly thinner and cut into four rectangles (you’ll have eight rectangles in total).

  If using four Australian puff pastry sheets, don't roll out thinner: just cut each sheet in half (you'll have eight rectangles in total).
• Spread one portion of filling along the long edge of each rectangle. Brush the opposite long edge with a small amount of the egg mixture. Roll up tightly, and cut into six sausage rolls. You’ll have 48 in total.
• Arrange on a prepared baking sheet, allowing room to puff.
• Brush with egg wash and sprinkle with poppy seeds.
• Bake in preheated oven 30 minutes or until the pastry is puffed and golden brown and the filling is cooked through.
• Serve with your choice of dipping sauce.