Easy peasy sausage rolls

Makes 12

You will need:

• 225g puff pastry • Flour, for dusting • 2 teaspoons tomato chutney, such as Ballymaloe Relish, plus extra to serve • 2 teaspoons Dijon mustard plus extra to serve • 6 good sausages • 1 egg, beaten 1 Roll the puff pastry on a floured worktop, with some flour dusted over the top also, into a long, thin rectangle approximately 60cm long and just 10cm wide. You can do this in two batches if you’re stuck for counter space. You’ll need to regularly dust the top and underneath of the pastry with flour to stop it sticking. 2 Place the rolled-out puff pastry in front of you, with the long end facing you. Using a sharp knife, trim all round the edge of the pastry. 3 Spread the tomato chutney and the Dijon mustard on the pastry, leaving a 3cm border all round. Place the sausages in a long line, on top of the chutney and mustard, along the length of the pastry — one end of each sausage should be touching the next. 4 Brush the long ends of the pastry with a little of the beaten egg. Roll the pastry up to make one long sausage roll, binding it closed with the egg-brushed end. 5 Turn the long sausage roll over so the join is underneath, then brush the top with the remaining beaten egg. Put it in the fridge for at least 15 minutes until you’re ready to cook. They’ll sit happily in the fridge for 24 hours. You can also freeze them — they’ll freeze well, if covered, for three months. Preheat the oven to 200°C, 400°F, Gas 6. 6 Next, cut the sausage rolls into half-sausage lengths, or longer if you prefer, and, using a knife, score the top of each one 2 or 3 times. 7 To cook the sausage rolls, put them in the preheated oven for 15-20 minutes until they are golden and cooked through. Pack some extra chutney and Dijon mustard to serve with the sausage rolls.