Sausage rolls

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Cook the finely chopped onion in the listed oil over medium-low heat for 5–7 minutes until softened.

Cool the onion fully before mixing with raw sausage meat.

Mix cooled onion with sausage meat, breadcrumbs, sage and pepper. Keep filling cold; no extra salt is listed.

Roll pastry to about 30 × 40 cm, cut lengthways into strips and form an even line of filling along each strip.

Brush a long edge with glaze egg, wrap pastry around filling with about 1 cm overlap and press closed. Turn seam down and cut evenly according to roll yield. Arrange on the lined tray.

Heat the oven to 200°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 200°C fan.

Refrigerate filled rolls for 15 minutes while the oven heats.

Brush tops with glaze egg, cut small steam slits and add optional sesame seeds.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 220°C conventional / 200°C fan for 10 minutes.

Reduce to 200°C conventional / 180°C fan.

Bake another 15–20 minutes until pastry is crisp and golden and the centre of a thick roll reaches 75°C for at least 30 seconds. Probe the filling rather than relying on crust colour.

Take the bake out of the oven and set it on a heatproof surface.

Cool for 10–15 minutes before serving; refrigerate leftovers promptly once cool.