- STEP 1
Finely slice as small as possible garlic, apple, chilli and spring onion stalks
- STEP 2
Add black pepper and mix by hand thoroughly with the sausagemeat
- STEP 3
Roll the pastry to 2mm thickness
- STEP 4
put the sausage mix into a piping bag and pipe filling onto pastry about the size of a 10p piece - in a line down the pastry
- STEP 5
On a separate piece of pastry - cut lines with gaps (not cutting a whole line down the pastry) to make a perforated pattern. Do about 8 rows of this - alternating in a 'brick layout' pattern
- STEP 6
Cut a strip to the length of the sausage line... open up the holes from the cuts ans place as the 'roof' of the sausage roll
- STEP 7
Cut the edges clean - releasing the spare pastry - and use a fork to crimp the edges
- STEP 8
Brush the mixed egg on the whole pastry for colouring
- STEP 9
Bake at 180C for 15 minutes
- STEP 10
Let cool for 5mins I then use a serrated knife to cut the individual sausage rolls