Jumbo sausage roll with salsa beans

• sausagemeat↗400g g

  or pack of 8 sausages, squeezed from their skins

• dried mixed herbs↗2 tbsp tbsp
• jar hot salsa dip↗300g g
• egg↗1

  beaten

• ready-rolled puff pastry↗375g g

  sheet

• cans cannellini or haricot beans↗3 x 400g

  (or a mixture), drained

• can chopped tomatoes400g g
• green chilli↗1

  thinly sliced (deseeded if you don't like it too hot)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment or foil. In a large bowl, mix together the sausagemeat, herbs, half the salsa and roughly half the egg until well combined.

2. 2

   Unroll the pastry sheet on your baking tray. Pile the sausage mixture onto one side of the pastry – along the longer side – leaving a gap of 4cm around the edge. Brush a little of the egg around the edges, then fold the pastry over the filling. Press the edges together with a fork and score a few air holes through the top with a knife (to let steam escape). Brush with the remaining egg and bake for 40 mins.

3. 3

   Meanwhile, tip the beans, tomatoes, remaining salsa and some seasoning into a saucepan and cover with a lid. Simmer for 20 mins or until the sauce is thick and clings to the beans. To serve, scatter the beans with the chilli and serve with slices of sausage roll.