Pork & sage sausage rolls

• pack ready-rolled puff pastry↗375g g
• good-quality pork sausages↗8
• sage↗1

  leaves only

• egg↗1

  lightly beaten

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.

2. 2

   Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.

3. 3

   Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.

4. 4

   Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.