How to bake sausage rolls

• Prep: 25 minutes
• Cook: 40 minutes
• Ready In: 1 hour 5 minutes
• Serves: 10

• 12 sausages
• 2 slices white bread, whizzed into crumbs
• 2 tbsp chopped sage
• 500g pack puff pastry
• 3 tbsp caramelised onions
• flour, for dusting
• 1 egg, lightly beaten
• 2 tsp sesame seeds

Method

1. Heat oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages and mix with the crumbs and sage. Halve the pastry into 2 rectangular blocks.
2. On a floured surface, roll each block length ways only until you have 2 thin sheets, about 20 x 45-50cm.
3. Thinly spread the onions in a strip over the pastry, leaving a 3 cm border along one long-edge of each sheet. Divide the meat along the onions, shaping into a smooth roll, then brush just the border with beaten egg.
4. Fold excess pastry over the meat and press to stick to the eggy border. Trim this edge, tuck under slightly to hold, then brush all over with egg.
5. Scatter with seeds and slice each roll into 5.
6. Bake on baking sheets for 35-40 mins until golden and cooked through. Once cool, freeze in bags. Defrost overnight in fridge.