Categories: July

Ingredients

• flour, to dust
• 1 quantity shortcrust pastry
• 1 good pork chipolata, halved
• 1 medium egg yolk
• 1 sage leaf
• sesame seeds or poppy seeds, to garnish

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Line a baking sheet with baking paper.

2. Put a large sheet of baking paper on the work surface and dust it with flour. Cut the pastry into 2 pieces and dust each one with flour. Roll each pastry piece into a rectangle the same length as half a chipolata and three times its width.

3. Place a chipolata half in the centre of each pastry strip. Brush the left-hand edge with a little water, then fold over the right-hand side to cover the chipolata, pressing the edges together to seal. Put onto the baking sheet, then repeat with the second roll.

4. Brush the sausage rolls with egg yolk. Put a sage leaf on top of 1 and sprinkle the other with seeds. Bake for 15 minutes until golden brown. Serve warm or cold.

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