Sausage rolls

Ingredients

• 1 1/8 lball-butter puff pastry, one block, chilled
• 1 1/8 lbsausagemeat, or sausages with the skins slipped off
• 1onion, very finely chopped
• 1/4 ozfresh sage, leaves chopped
• 1 1/2 ozbreadcrumbs, fresh
• 1 tbspwholegrain mustard
• 1egg, beaten, for glazing
• 1 tspsea salt
• 1 tspblack pepper, coarsely ground

Method

1. 1

   Mix the sausagemeat with the onion, sage, breadcrumbs, mustard, salt and a generous amount of pepper until evenly combined.

2. 2

   Roll the pastry into a long rectangle and cut it lengthways into two strips. Lay a line of the meat down the middle of each, brush one long edge with beaten egg, and fold the pastry over, pressing the seam closed with a fork.

3. 3

   Cut each log into short rolls, sit them on a lined tray, and put the whole tray in the freezer for twenty minutes. Heat the oven to 400°F.

4. 4

   Brush the tops with the rest of the beaten egg, slash each roll twice, and bake until deep golden and puffed with the meat cooked right through.