Winning sausage rolls

Finely slice as small as possible garlic, apple, chilli and spring onion stalks

Add black pepper and mix by hand thoroughly with the sausagemeat

Roll the pastry to 2mm thickness

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

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

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

Cut the edges clean - releasing the spare pastry - and use a fork to crimp the edges

Brush the mixed egg on the whole pastry for colouring

Bake at 180C for 15 minutes

Let cool for 5mins I then use a serrated knife to cut the individual sausage rolls