Categories: March, picnic

Ingredients

• 500g pack herbed sausages, such as Lincolnshire or Cumberland
• 130g packet cubed pancetta
• 6 sun-dried tomatoes in oil, finely chopped
• 1 tsp caraway seeds
• 1 tsp coarsely ground black pepper
• 1 tsp Dijon mustard
• 375g packet ready-rolled puff pastry
• 1 egg yolk

Directions

1. Skin the sausages or squeeze them into a bowl, throwing away the skins. Add the pancetta, sun-dried tomatoes, caraway seeds, pepper and mustard then mix together well – there whould be enough salt in the sausages and pancetta so you shouldn’t need to add any.

2. Open out the pastry and cut into six even-sized rectangles. Divide the sausage mixture between the pastry then fold over each rectangle to enclose the filling. Using a fork or your fingers, press firmly around the edges to seal.

3. Mix together the egg yolk and a pinch of salt then brush over the parcels. Transfer to a baking sheet and, if you have time, chill for half an hour or so. Bake at 200˚C/fan 180˚C/gas 6 for 30 minutes until golden and risen. Cool a little and serve warm, or cool completely and wrap in waxed paper.

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