- 12 sausages
- 2 slices white bread, whizzed into crumbs
- 2 tbsp chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 500g pack puff pastry
- 3 tbsp caramelised onions
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp sesame seeds
Heat oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages and mix with the crumbs and sage. Halve the pastry into 2 rectangular blocks. On a floured surface, roll each block lengthways only until you have 2 thin sheets, about 20 x 45-50cm.
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 mins until golden and cooked through. Once cool, freeze in bags. Defrost overnight in fridge.
3 ways to enjoy
1. Pack with sachets or small pots of ketchup or brown sauce for dipping. 2. Eat with a leafy salad. 3. Add cucumber sticks, cherry tomatoes or radishes.