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 for 25 to 30 minutes, until deep golden and puffed and the filling reads 160°F.