British Sausage Rolls

Ingredients

• 500g pork sausage meat (or sausages, casings removed)
• 1 small onion, finely grated
• 1 tsp dried sage
• 1/2 tsp fennel seeds
• 1 tsp Worcestershire sauce
• Salt and black pepper, to taste
• 500g block puff pastry
• 1 egg, beaten, for glazing
• 1 tbsp sesame seeds (optional)

Before you cook

• Finely grate the onion.
• Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Steps

1. Mix the sausage meat, grated onion, sage, fennel seeds, Worcestershire sauce, salt, and pepper together in a bowl until evenly combined.
2. Roll the pastry out on a floured surface into a rectangle about 30x40cm.
3. Cut the pastry lengthwise into two long strips.
4. Divide the sausage mixture in half and shape each half into a log along one edge of each pastry strip.
5. Brush the far edge of each strip with beaten egg.
6. Roll the pastry over the filling to enclose it, sealing along the egg-brushed edge.
7. Turn each roll seam-side down and slice into 6 pieces.
8. Transfer the rolls to the lined baking sheet, leaving space between them.
9. Chill the rolls in the freezer for 15 minutes to firm up the pastry.
10. Brush the tops with the remaining beaten egg and scatter with sesame seeds.
11. Cut two small slits in the top of each roll.
12. Bake for 25 minutes, until the pastry is puffed and deep golden and the meat is cooked through.
13. Let the rolls cool for 5 minutes on the tray before serving.