ROAST DINNER SAUSAGE ROLLS

These are ideal to make after Christmas lunch or a Sunday roast; turkey, ham, pigs in blankets, lamb, beef, chicken, roasties and vegetables can all be wrapped in pastry with brilliant results.

LEFTOVERS Cooked meat and vegetables, vegetarian sausages or meat alternatives

MAKES 16

★ 2 tbsp olive oil

★ 1 onion, finely chopped

★ 1 plump garlic clove, finely chopped

★ 1 tsp dried mixed herbs

★ 450g leftover cooked meat and/or vegetables

★ 2 tsp chipotle paste or other chilli paste

★ 2 tsp crème fraîche, cream or milk (if needed)

★ 40g cold butter

★ 1 sheet ready-rolled puff pastry, about 35cm x 23cm or roughly 330g from a block

★ 1 egg, lightly beaten

★ ½ tsp nigella seeds

★ fine sea salt and freshly ground black pepper

1 Preheat the oven to 220C/ 200C fan/gas 7 and line a baking sheet with baking paper.

2 Warm the olive oil in a large frying pan and gently fry the onion with a pinch of salt over a medium heat until soft and translucent, about 10 minutes. Add the garlic and mixed herbs and fry for a couple more minutes. Transfer to a large mixing bowl and leave to cool to room temperature.

3 Chop the leftovers by hand or pulse in a food processor. Don’t overdo it; the mixture should be rough not smooth. Season generously with salt and pepper.

4 Transfer the leftovers to the bowl with the onions and add the chipotle paste and crème fraîche. Grate in the butter. Mix well.

5 Lay the pastry sheet on a lightly floured work surface with a short side closest to you. Fold the top edge down to meet the lower edge and lightly press to make a crease along the centre. Unfold and cut along the crease to make two smaller rectangles. 6 Fold each of the small rectangles in half along the short side. Unfold and cut along the crease to make four rectangles 9cm x 23cm. Place a quarter of the filling along a long side of each pastry rectangle. Squeeze the filling as you go so it holds together. Brush the facing long edge with egg, then firmly roll into a log. Press to seal firmly. Repeat with the remaining filling and pastry. 7 Cut each log into four equal pieces and transfer to the prepared baking sheet. Brush with egg and sprinkle with nigella seeds. Bake for 25 minutes or until puffed and golden. Serve hot.

TIP Add a small quantity of cooked lentils, rice or other grains to the filling if you need to stretch out your leftovers.