Method:

  • Place the sausage meat in a bowl with the onion, sage, Parmesan, tickler (or alternative), a pinch of salt and a good grinding of black pepper.
  • Mix together your hands, or a wooden spoon if you dont fancy getting your hands messy, and mix together until well combined.
  • Cut the pastry in half and roll out 1 piece to make a long oblong shape, measuring about 40cm x 17cm x 3mm thick.
  • Form half the filling into a long log shape which runs the length of the pastry.
  • Place the sausage log about 5mm in from the edge of the pastry.
  • Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges.
  • Crimp the pastry either with your fingers or by pressing down with a fork.
  • Cut into 8 rolls.
  • Prepare a second batch using the remaining pastry and filling.
  • With a pair of scissors make two small incisions in the top of each Sausage Roll to let the steam out when cooking, and brush the tops beaten egg.
  • Place on a large baking tray lined with baking paper.
  • Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes, until they’re golden, risen and flaky.
  • Remove from the oven and cool slightly on a wire rack.