Supersized sausage roll

This is great for a picnic, weekend lunch or lunchbox treat.

Serves 4

500g lamb sausages, goodquality, skins removed

1 onion, grated finely

1 apple, grated coarsely

2 tsp Moroccan spice

2 sheets flaky puff pastry, plus extra to garnish (optional)

4 hardboiled eggs, peeled

1 dash milk, or beaten egg to glaze

Method

Preheat oven to 180degC fanbake and line an oven tray with baking paper for easy cleanup.

Place sausage meat, onion, apple and spice mix in a bowl and mix with a heavy spoon or clean hands until evenly combined.

Join 2 sheets of pastry together on a clean work surface. Arrange half the sausage meat in a band lengthways down the centre of the pastry, leaving 4cm of pastry at each end. Line up the hardboiled eggs endtoend along the top, then cover with the rest of the sausage mixture, pushing in at the sides to fully encase the eggs.

Brush one long edge of the pastry with water then roll up to encase the sausage. Transfer to prepared tray with the joined seam downwards. Press ends to seal and crimp with a fork. Brush the pastry all over with milk or egg and, if desired, garnish with extra pastry shapes. Bake until golden and fully cooked through (45 minutes). Allow to cool for at least 15 minutes before serving or serve at room temperature. Keeps for 2 days in the fridge.