SAUSAGE ROLLS

These make perfect canapés, if you cut them small enough.

Makes 20-30

For the filling

2tbsp olive oil

1 medium onion, peeled and finely sliced 6 good-quality pork, beef or lamb sausages

2tbsp chopped parsley A handful of fresh breadcrumbs

Freshly grated nutmeg Salt and freshly ground black pepper

To assemble

375g (13oz) packet readyrolled all-butter puff pastry Plain flour, for dusting 1 medium egg

A splash of milk

Preheat the oven to 180°C/ fan 160°C/gas 4. To make the filling, heat the oil and gently fry the onion for 20 minutes, until soft and golden. Leave to cool. Using a sharp knife, slit the sausages and take the meat out. Put in a bowl with the onion, the parsley and the breadcrumbs. Add a grating of nutmeg and season, then mix.

To assemble, unroll the pastry on a lightly floured work surface, with one long side nearest to you. Cut it in half from left to right into two equal rectangles. Halve the sausagemeat mixture and roll each half into a sausage as long as the pastry. Place a sausage along the centre of each rectangle. Mix the egg and milk, then brush it around the edges. Fold one side of the pastry over so the edges meet. Press with your fingers to seal.

Cut each roll into 10 or 15 and space out on a baking tray. (They could also be frozen now for a month. To cook from frozen, add 10 minutes to the cooking time.) Brush with the rest of the egg wash and bake for 20-25 minutes, turning the tray halfway through, until golden and cooked through.