- 12 traditional pork sausages OR 500g tube of Sausage Meat
- 2 slices white bread, whizzed into crumbs
- 2 tablespoons chopped sage
- 500g pack puff pastry
- 3 tablespoons caramelised onions
- Flour, for dusting
- 1 egg, lightly beaten
- 2 teaspoons sesame seeds
Heat oven to 200C (180C fan/gas 6). Squeeze the meat from the sausages/ scoop out the sausage meat and mix with the crumbs and sage.
Halve the pastry into 2 rectangular blocks. On a floured surface, roll each block length ways until you have 2 thin sheets.
Thinly spread the onions in a strip over the pastry, leaving a 3cm border along one long-edge of each sheet. Divide the meat along the onions, shaping into a smooth roll, then brush just the border with beaten egg.
Fold excess pastry over the meat and press to stick to the eggy border. Trim this edge, tuck under slightly to hold, then brush all over with egg. Scatter with seeds and slice each roll into 5. Bake on baking sheets for 35-40 minutes until golden and cooked through.