Pork and Bacon Sausage Rolls

Bacon! What else is there to say?
I mean I love sausage rolls anyways, but bacon makes them just that much more lovable. 

1 tbsp olive oil
2-3 cloves garlic, minced
1/2 cup finely chopped onion
1/4 cup finely chopped celery
4-5 slices of bacon, finely chopped (while partially frozen is easier)
2 tsps fennel seed, rubbed
1  lb ground pork
1/2 cup dry bread crumbs
1 egg
1 tsp celery seed
1 tsp thyme
1/2 tsp salt
A few grinds of pepper

2 1/2 sheets puff pastry
1 egg beaten, for egg wash

Sauté garlic, onion, celery and bacon in olive oil but do not brown the bacon.

Rub the fennel seeds between your fingers to release their fragrance then stir into the warm bacon mixture. Remove from heat to cool.

Add the rest of the ingredients up to and including the pepper. You may want to get in there with your hands to combine well.

Lay a sheet of puff pastry out keeping the parchment it is rolled with underneath. Form filling into a log and place on long edge of pastry. Roll up with the help of the parchment.

Brush beaten egg along edge and seal. Place seal side down on parchment lined sheet and chill 30-60 minutes.

Remove from fridge and slice. I made 1" cuts so my rolls are actually rounds, but you can make your rolls bigger.
Stand on a parchment lined baking sheet and brush with egg.

Bake at 350 F for 30 minutes. Remove to a paper towel to drain.

Serve warm with mustard.

Or chill and freeze for later use. From frozen just stand on a baking sheet and pop in a 350 F oven for 12-14 minutes.