Sausage rolls

It’s all in the detail – with red, white and blue plates or napkins, every dish can have a royal feel.

MAKES

PREP 10 MINS

COOK 20 MINS

375g packet readyrolled puff pastry

2-3tbsp English mustard

1 small onion, finely chopped

400g packet of 6 sausages, skinned

Beaten egg, to glaze

Set the oven to 220C/ Gas Mark 7.

Unroll the pastry, cut it in half lengthways and brush water down one long edge of each strip. Spread the mustard down the centre, and scatter the onion on top. Line up 3 sausages down the centre of each and press the ends together to make a continuous strip of

sausage meat. Roll the pastry up over the sausages and press the edges together to seal the filling inside. Cut each strip into 6, making 3 slashes diagonally on the top of each.

Place the sausage rolls on a baking sheet and glaze with the egg.

Bake in the oven for 15-20 mins, or until pastry has risen and is an even golden colour.

Remove the sausage rolls from the oven and transfer to a wire rack to cool. Serve warm or at room temperature. If they have cooled down, they may be reheated in a hot oven for a few minutes. Per serving: 210 cals, 14g fat (6g saturated), 12g carbohydrates