Pre heat oven to 180°C.

In a large bowl place the mince, breadcrumbs, parsley, salt, pepper and one of the eggs.

Heat oil in a fry pan over medium high heat. Sauté the garlic and onion for 2 minutes, then add bacon. Cook for a further 2 minutes then allow to cool slightly.  Once cooled, add to remaining ingredients in bowl and combine well with your hands.

Lightly whisk the other egg in a small bowl.  Lay out a sheet of pastry and brush the egg along the far end.  Divide the mixture into 5, then roll into a sausage shape and place on top of pastry, close to you but not right to the edge.  Roll up into a tube encasing the mixture tightly and seal on the edge with the egg wash.  Repeat with all 5 sheets of pastry.

Place into the freezer for 10 minutes to firm up, then cut into 4 even pieces.

Place onto a lined baking tray, brush each sausage roll with egg was and bake for 25-30 minutes until golden and crispy.