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Michael Weldon's potato, bacon and leek rolls

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Sausage rolls are a crowd favourite, and this recipe with a twist is no exception. Michael’s potato, bacon and leek rolls are perfect for picnics, parties or a savoury snack.

  • Makes40
  • Cook time45 minutes
  • Prep time15 minutes, + cooling time
Michael Weldon's potato, bacon and leek rolls


  • 1.5kg potatoes, peeled, chopped
  • 400g bacon, chopped
  • 2 leeks, thinly sliced
  • ¼ bunch flat-leaf parsley, chopped
  • 2 sprigs rosemary, leaves picked, chopped
  • 300g coarsely grated tasty cheddar
  • 75g finely grated parmesan
  • 5 sheets frozen puff pastry, thawed, halved lengthways
  • 3 Coles Australian Free Range Egg yolks, lightly whisked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the potato in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Cook for 15 mins or until the potato is tender. Drain well and return to the pan. Use a potato masher or fork to mash until smooth. Set aside to cool completely.
  2. Step 2

    Meanwhile, add the bacon to a frying pan over medium heat. Cook for 3-4 mins or until the bacon is golden and crisp. Use a slotted spoon to transfer the bacon to a plate, reserving any fat in the pan. Add the leek to the pan and cook, stirring, for 5 mins or until the leek softens. Transfer to the plate with the bacon. Set aside to cool.
  3. Step 3

    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Combine the potato, bacon mixture, parsley, rosemary, cheddar and parmesan in a large bowl. Season with pepper. Place 1 pastry half on a clean work surface. Divide the potato mixture into 10 even portions. Shape 1 portion into a 3cm x 24cm log. Place along 1 long edge of the pastry half. Brush edges of the pastry with a little egg. Roll up to enclose the filling. Cut into 4 pieces and place, seam-side down, on a lined tray. Repeat with the remaining pastry halves and potato mixture. Brush with the remaining egg.
  4. Step 4

    Bake, swapping trays halfway through cooking, for 25-30 mins or until the pastry is puffed and golden and the filling is heated through.