Defrost the pastry dough sheets at room temperature.
Preheat the oven to 400 ºF and line a baking tray with baking paper.
Heat oil in a pan over medium high heat and sauté garlic and onion until golden.
Then, add bacon and cook for 2 min (don’t make bacon golden). Turn off heat and let it cool down.
Add remaining ingredients, with exception of egg, to a bowl. Season with salt/pepper and add the bacon mixture. Mix until combined.
Divide the meat mixture into 5 parts.
Lay out a sheet of puff pastry, and shape 1 meat part into a long log shape down the middle of the pastry. Make sure that the meat is tight and compact, without gaps.
Brush edge of pastry with egg. Then roll up, finishing with the seam side down.
Cut each log into three equal lengths, or just two if you want full size sausage rolls. Brush with egg.
Repeat the steps above with the remaining meat mixture and puff pastry.
Place the sausage rolls on the baking tray and bake for 25 – 30 minutes until the pastry is golden/brown and cooked through.
