Sausage Rolls

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Flaky pastry, herby sausage meat, out of the oven all morning. These are the thing people come back for.

Ingredients

• 1 lb good sausage meat
• 1 sheet puff pastry, thawed
• 1 onion, very finely chopped
• 1 tsp dried sage
• 1 tbsp brown sauce — Chef
• 1 egg, beaten
• Salt and pepper

Method

1. Heat the oven to 400°F and line a tray with parchment.
2. Mix the sausage meat, onion, sage, brown sauce, salt and pepper thoroughly in a bowl.
3. Roll the pastry into a long rectangle and cut it lengthways into two strips.
4. Spoon the sausage mixture in a line down the centre of each strip.
5. Brush one long edge with beaten egg, fold the pastry over, and press to seal. Trim, then cut into pieces about 3 inches long.
6. Slash the tops, brush all over with egg, and bake 25–30 minutes until deep golden and puffed.

Tip: Chill the assembled rolls for 15 minutes before baking — cold pastry rises higher.