Sausage Rolls

1. Chop the onion very finely, sweat it in a little oil until soft, then cool it.

2. Mix the minced pork with the onion, finely chopped sage, salt and plenty of pepper.

3. Roll the puff pastry into a rectangle and cut it lengthways into two strips.

4. Shape the meat into a log down the middle of each strip.

5. Brush the pastry edge with beaten egg, fold it over the meat and seal with a fork.

6. Cut into bite-sized pieces, brush the tops with egg and bake at 200°C for 25-30 minutes.

Tip: Always cool the onion before mixing it into the meat – warm onion melts the butter in the pastry and the layers will not rise.