Winning sausage rolls

Method

• 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