Preheat oven 200 deg C (390 deg F). Line a baking tray with baking paper.
In a medium bowl place pork mince, onion, bacon, cheese, parsley, tomato sauce, Worcestershire sauce, 1 egg, salt and pepper. Using clean hands, mix well until completely incorporated.
Cut your puff pastry sheets in half to create two same sized pieces, square or rectangle, depending on the shape of the original piece.
Divide mince mixture into seven equal quantities.
Working with one piece of puff pastry at a time, place mince mixture down one side of the pastry, making a large sausage shape. Roll the mince up in the pastry, sealing the edges with beaten egg.
Cut the roll into three smaller rolls. Repeat this with six remaining half sheets of puff pastry and six remaining portions of mince mixture.
You need the remaining half sheet of puff pastry to make your piggy facial features.
Using small cutters* or a sharp knife cut an oval for the snout, tear drops or triangles for the ears, and thin long strips for the tails. Cut enough for each of your little piggy rolls.
Use the pointy end of a chopstick to make nostril holes in the oval that will be used for the snout.
Beat the remaining egg with a little water.
Brush the sausage roll with a little of the beaten egg and stick your piggy facial features down. Use peppercorns or pieces of black olive for the eyes. Give the piggy role one final brush with beaten egg. Repeat with all of the sausage rolls to create your piggy roles.
Place rolls on baking tray and bake in the oven for 20 minutes, then turn your oven down to 180 deg C (360 deg F) for a further 20 minutes or until golden and cooked through.
Freeze excess rolls if desired.
*Small cutters can be sourced from Japanese grocery stores. They resemble tiny cookie cutters, but are used for cutting shapes out of nori and other ingredients for bento boxes.
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