Sausage Rolls Makes 16 Preparation Time: 20 minutes plus chilling Cook: 20 minutes ________________________________________________________________

Ingredients 250g pack puff pastry

300g sausages or sausage meat

50g breadcrumbs

1 shallots, or 1/2 small onion finely chopped

1 1/2 tsp Dijon mustard, 1/4 tsp grated nutmeg

1 dessert spoon sunflower oil

1 tsp finely chopped tarragon

1 dessert spoon milk to glaze

Method 1. Heat the oven to 200C fan and line a baking sheet with baking parchment.

2. Heat the oil in a small non-stick frying pan. Tip in the onion and fry for a few minutes until softened. Leave to cool.

3. In a bowl combine the shallot with the rest of the ingredients, a small pinch of salt and black pepper. Chill for 20 minutes.

4. Cut the pastry block in 2 and roll each out into a large rectangle. Divide the pork mixture into 2, lightly flour the work surface and using your hands roll into a long sausage shape, the length of each pastry rectangle.

5. Lay one sausage along the long edge of each pastry rectangle. Roll the pastry around it to almost enclose it and then brush with a little milk down the opposite long edge. Roll the join underneath and press lightly down to seal. Trim off the ends to neaten. Then slice into bite size rolls.

6. Place on a baking sheet with the joins underneath. Using the blunt side of a knife, make 3 indents on the top of each roll. Repeat with the rest of the pastry and filling. Brush the tops with a little milk.

7. Bake for 18-20 mins until golden and slightly puffy. Remove from the sheet and cool on a wire rack. Serve warm.