SAUSAGE ROLLS: PASTRY PLEASURES

1 tbsp of olive oil

1 large onion, finely diced

¼ x 20 g rosemary, finely chopped

1 tbsp sherry vinegar

1 tsp clear honey

6 British pork sausages

Plain flour, for dusting

2 x 200g blocks All Butter Puff Pastry

1 Medium Egg, lightly beaten

1 tsp nigella seeds

Remove the skin from the sausages and mix the meat with the onion and rosemary until combined. Lightly dust a work surface with flour and roll each pastry sheet to a thickness of 0.3cm, keeping it in a rectangle.

Shape 1⁄2 the sausage mixture into a long cylinder the length of the pastry and lay along the edge of 1 pastry sheet Roll the pastry over the sausagemeat so it is fully encased, brushing a little egg along the edge where the pastry meets to seal it. Trim the excess pastry and put the sausage roll on a large plate or tray, seam-side down. Repeat with the second pastry sheet, then chill for 30 minutes.

Preheat the oven to 200oC, gas mark 6. Use a sharp knife to cut each sausage roll into 4 equal pieces. Place on a lined baking tray, brush all over with egg and scatter with the nigella seeds Bake for 25-30 minutes until the pastry is golden and the meat is fully cooked with clear juices and no pink meat.