Add the oil to a large frypan over medium-high heat and sauté the garlic, onion, celery & carrot for 2 minutes.  Add the bacon and cook a further 2 minutes, stirring.  Pour into a large bowl and set aside to cool slightly for 10 minutes.

Stir in the mince, breadcrumbs, salt and pepper until well combined (I found it easier to use my hands for this).

Lay out a sheet of pastry and cut in half.  Take one half, brush egg along the long side.  Get ⅕ of the mixture and shape it down the middle of the pastry, pressing meat down slightly.  Roll up and finish with the seam at the bottom.  Repeat with remaining sheets of pastry and place in the fridge for an hour.  (this will make it easier to cut) 

Preheat oven to 180°C.

Cut each roll into 5 pieces and brush with egg.  Place onto baking trays lined with baking paper and bake for 30-35 minutes.  Rotate the trays as they cook so they all brown evenly.

Cool slightly on trays then serve with tomato sauce.