Sausage Rolls

If you don’t like sage, replace it with chopped fresh parsley or wholegrain mustard.

Hands-on time 20min. Cooking time about 25min. Makes 24

6 good-quality pork sausages, about

400g

50g dried and ready-to-eat apricots, finely chopped

1tbsp fresh sage leaves, finely chopped

320g ready-rolled puff pastry sheet

1 medium egg, beaten

1 Preheat oven to 200°C (180°C fan) mark 6. Squeeze the sausagemeat out of their skins into a large bowl (discard the skins). Mix in the apricots, sage and some seasoning.

2 Unroll the pastry on to a work surface and cut in ½ lengthways. Spoon ½ the sausage mixture in a line down 1 side of the pastry 1cm in from the edge. Repeat with the other pastry ½.

3 Brush the visible pastry with egg, fold over the sausage mixture and press the edges to seal. Brush the top of the roll with egg and cut each strip into 12 pieces (if you’re struggling with a knife, try using kitchen scissors). Transfer to a non-stick baking sheet, spacing a little apart.

4 Bake for 25min or until the pastry is golden and the filling is piping hot. Serve warm or at room temperature.

PER ROLL 108cals, 7g fat (3g saturates), 6g carbs (1g total sugars), 0.5g fibre, 2g protein

GET AHEAD Prepare to end of step 3 up to a month ahead. Open-freeze, then pack in a bag or box and keep frozen. To serve, arrange on a baking sheet and cook from frozen at 200°C (180°C fan) mark 6 for 30min. Alternatively, cook up to a day ahead. Cool, then chill in an airtight container. To serve, re-crisp in an oven preheated to 200°C (180°C fan) mark 6 for 5min (up to 3hrs ahead), then serve warm or at room temperature.