Deluxe Sausage Rolls

These are so simple to make, and can be enjoyed hot or cold.

Hands-on time 20min, plus chilling. Cooking time about 35min. Makes 6

* 1tsp olive oil * 2 shallots, finely chopped * 450g pack pork sausage meat * 3tbsp chopped fresh sage * 1 garlic clove, crushed * 320g pack all-butter puff pastry sheet * 2tbsp English mustard * 1 medium egg, beaten

1 Heat the oil in a small frying pan and gently fry the shallots until softened, about 5min. Empty into a large bowl and leave to cool.

2 To the shallots, add the sausage meat, sage, garlic and plenty of seasoning (it can take a fair amount). Mix to combine.

3 Unroll the pastry sheet and brush with mustard. Shape the sausage meat in a line lengthways down the middle of the pastry. Fold one side of the pastry over the meat and press edges to seal, then crimp with a fork. Slice into 6 even portions and cut a few slits into the top of each portion. Arrange on a baking tray and chill for 1hr.

4 Preheat oven to 200°C (180°C fan) mark 6. Brush sausage rolls with egg and cook for 30min, or until pastry is deep golden brown. Allow to cool slightly before serving warm or at room temperature.

PER SERVING 468cals, 14g protein, 33g fat (16g saturates), 27g carbs (3g total sugars), 3g fibre

GET AHEAD Cook up to a day ahead. Cool, cover and chill. To serve, refresh in an oven preheated to 200°C (180°C fan) mark 6 for 5min.