A savoury treat and a family favourite.
500g puff pastry
Dusting of plain flour
2 beaten eggs
8 pork and herb sausages (or veggie sausages)
Salt and pepper
To make the meat mix, cut the sausage casing and empty the meat into a large mixing bowl (the kids will love this messy part!) and mix together with some salt and pepper for extra flavour, then store in the fridge while you prepare your pastry.
Dust your kitchen surface with flour and roll the puff pastry into a rectangle shape (about 50cm in length and 30cm in width). Cut the pastry down the centre lengthways and then divide into eight equal sections. Get the meat out of the fridge and lay a piece of the mixture at one end of each pastry piece, brushing the other end with beaten egg before rolling the pastry to enclose. Refrigerate until the pastry is hard and then brush the remaining egg wash evenly over each roll before baking at 200°C for 25-30 minutes.