Heat oil on a pan, saute onion and celery on a pan until it looks a bit soft, then add in chopped bacon. Once everything are cooked, transfer it to a plate and leave it to cool.

Slowly roll the pastry and sealed the end with the beaten egg. Cut sausage rolls to 4 equal portions. Wet your knife each time you start cutting for a new roll to prevent it from sticking.

Lined the parchment paper on the baking tray and put the sausage rolls on the tray with some space in between.

Gloss the top of the sausage roll with the beaten egg and poke some holes at the top with either forks or point of a knife.

Baked in the oven for 40-45mins until the pastry looks golden brown and meat is cooked. Take it out from the oven and served it with your favourite sauce. (You might noticed that meat looks a bit pink, but that's fine as we used bacon in the mix).