Homemade sausage rolls with beans

Big, flaky sausage rolls straight from the oven with a pan of hot beans on the side. Teatime the way most of us grew up with it.

Ingredients

• 8 Pork sausages, skins slipped off
• 1 Onions, very finely chopped or grated
• 1 g Dried sage
• 1 g Black pepper
• 320 g Puff pastry, ready-rolled sheet
• 10 g Plain flour, for dusting
• 1 Eggs, beaten, to glaze
• 830 g Baked beans

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
2. Squeeze the sausage meat into a bowl and mash in the onion, sage and a good grind of pepper with a fork.
3. Unroll the pastry on a lightly floured board and cut it in half lengthways. Lay a sausage of filling along each strip, brush the far edge with egg, fold the pastry over and press the seam shut with a fork. Cut each long roll into 4 and put them seam-side down on the tray.
4. Brush the tops with beaten egg and snip two little slits in each so the steam can get out.
5. Bake for 25 to 30 minutes until puffed, deep golden and cooked right through.
6. While the rolls finish, warm the beans in a small pan over a low heat, stirring now and then.
7. Let the rolls sit for a few minutes, as the filling is very hot, then serve two each with the beans spooned alongside.