Sausage Rolls

The sausage roll is the eternal favourite of British bakeries: a spiced meat filling wrapped in crisp puff pastry. It is good warm and cold alike, an excellent bite to greet guests with.

1. Chop 1 onion very finely, and in a little oil (1 tablespoon) sweat it glassy, then let it cool completely.

2. Mix 500 g of minced pork with the onion, the finely chopped sage (1 tablespoon), 1 teaspoon of salt and plenty of pepper.

3. Roll out the 500 g of puff pastry into a rectangle, and cut it lengthways into two strips.

4. Pile the meat mixture in a log shape down the middle of the strips.

5. Brush the edge of the pastry with the beaten egg, fold it over the meat, and press the edge down with a fork.

6. Cut it into bite-sized pieces, brush the tops with egg, and bake them at 200 °C for 25-30 minutes, until golden brown.

Tip: Always cool the onion before mixing it into the meat – hot onion melts the butter in the pastry, and the layers will not rise.