Homemade sausage rolls

Flaky puff pastry wrapped around seasoned sausage meat with onion and sage, cut small for parties. Better than any shop-bought, and they freeze unbaked.

Ingredients

• 8 Pork sausages, skins removed
• 0.5 Onions, very finely chopped
• 1 g Dried sage
• 1 g Black pepper
• 320 g Puff pastry, ready-rolled sheet
• 1 Eggs, beaten
• 5 g Sesame seeds, optional

Method

1. Heat the oven to 200°C (180°C fan). Squeeze the sausage meat into a bowl and mix with the onion, sage and pepper.
2. Cut the pastry in half lengthways. Lay a sausage of filling along each strip, brush the edge with egg, fold over and press to seal with a fork.
3. Cut each log into 8 pieces, put on a lined tray, brush with egg, sprinkle with sesame seeds if using and snip a little slit in the top of each.
4. Bake for 22–25 minutes until puffed, golden and cooked through. Serve warm or cold.