Deluxe sausage rolls

Pack these party favourites in paper bags to be handed out at the bonfire.

CUTS INTO 6 SLICES PREP 20min, plus chilling and cooling COOK about 35min

• 1tsp olive oil

• 2 shallots, finely chopped

• 450g (1lb) pack pork sausage meat

• 3tbsp fresh sage, chopped

• 1 garlic clove, crushed

• 320g (11oz) 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 chopped shallots until softened, about 5min. Empty into a large bowl and leave to cool.

2 To the same bowl, 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 the mustard. Shape the sausage meat into

a line lengthways down the middle of the pastry. Fold one side of the pastry over the meat and press the edges to seal, then crimp with a fork.

4 Slice into 6 even portions and cut a few slits into the top of each slice. Arrange the slices on a baking tray and chill for 1hr.

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

GET AHEAD These sausage rolls can be cooked up to a day ahead of eating. Cool, cover and chill. To serve, heat in an oven preheated to 200°C (180°C fan) mark 6 for 5min.

PER SLICE: CALS 347; FAT 13G; SAT FAT 4G; CARBS 53G