450g/1lb puff pastry
flour to dust
450g/1lb pork sausagemeat
1 small onion, grated
a few fresh sage leaves, finely chopped
milk to brush
beaten egg to glaze
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Roll out half the puff pastry on a lightly floured surface to a 40 × 20cm/16 × 8in rectangle. Cut lengthways into two strips.
3 Mix the sausagemeat with the onion, sage and seasoning. Divide into two portions and dust lightly with flour.
4 Shape the portions into long rolls, the length of the pastry, and lay one along each pastry strip. Lightly brush the edges with milk. Fold one side of the pastry over the sausagemeat and press the long edges together to seal. Repeat with the remaining pastry and sausagemeat. Trim the ends.
5 Brush the pastry with beaten egg and cut each roll into 5cm/2in lengths. Make two slits in the top of each one.
6 Place the sausage rolls on a baking sheet and cook in the oven for 15 minutes. Reduce the oven temperature to 180°C/350°F/Gas 4 and cook for 10 minutes until golden brown and puffed up. Serve hot or cold.