ingredients
makes 28
1 pound pack puff pastry
1 pound pork sausage meat
flour, to dust
milk, to brush
beaten egg, to glaze
method
1. Roll out half of the puff pastry on a lightly floured surface to an oblong, 40 x 20cm (16 x 8 inches); cut lengthways into 2 strips.
2. Divide the sausage meat into four, dust with flour and form 2 portions into rolls, the length of the pastry. Lay a sausage meat roll on each strip of pastry.
3. Brush the pastry edges with a little milk, fold one side of the pastry over and press the long edges together to seal. Repeat with the remaining pastry and sausage meat. Trim the ends.
4. Brush the pastry with egg to glaze and cut each roll into 2 inch lengths. Make 2 or 3 slits in the top of each one.
5. Transfer to a baking sheet and bake at 220°C (400°F) for 15 minutes. Lower the oven setting to 180°C (160°C fan oven) and bake for a further 15 minutes.
Transfer to a wire rack. Serve hot or cold.
