Classic sausage rolls

A must-have at any party or buffet table.

MAKES 25 PREP 15 MINS, PLUS CHILLING COOK 15 MINS

✱ 175g butter, wrapped in foil and frozen

✱ 225g plain flour

✱ 10 sage leaves, chopped

✱ 450g British pork sausage meat

✱ ¼tsp ground allspice

✱ 1 egg, beaten, to glaze

YOU WILL NEED:

✱ 2 baking sheets, lightly oiled

1 For the pastry, grate the frozen butter into a bowl (the foil stops hands warming the butter). Sift in the flour, add a pinch of salt, sprinkle over 2tbsp cold water and, using a table knife, bring the pastry together against the side of the bowl. When it forms a smooth dough (you may need to add more water), divide into 2 flat discs, wrap and chill for 30 mins.

2 To make the sausage rolls, add the sage to the sausage meat with the allspice and season. Roll out one pastry disc into a 40cm x 10cm rectangle. Put half the sausage meat in a thin line down the middle of the pastry and brush either side of it with the egg glaze.

3 Heat the oven to 200C/gas 6. Roll up the sausage roll and chill. Repeat with the other pastry disc and remaining sausage meat. Glaze with beaten egg then cut into mini rolls. Snip the tops with scissors and bake for around 15 mins until golden brown and cooked through. Serve hot or cold.

Per serving: 133 cals, 9g fat (5g saturated), 8g carbohydrates

hands, flatten to just over 6mm and very carefully wrap the eggs in them, squeezing the ends together so the eggs are completely encased. Dip each one in beaten egg and then in breadcrumbs.

2 Put the oil in a deep frying pan to about the same depth as half the height of the Scotch eggs. Heat until it begins to shimmer; drop a piece of bread in – if it sizzles gently, it’s ready. Add 2 to 3 eggs at a time, frying them for a good 3 mins on each side until dark golden all over and the sausage meat is cooked through.

3 Drain on kitchen paper before slicing and serving.

Per serving: 302cals, 20g fat (6g saturated), 12g carbohydrates