Preheat the oven to 220°C/425°F/Gas Mark 7

Lightly grease two baking trays

Place all the filling ingredients into a bowl and combine well

Cut the pastry sheet into three equal sized strips

Squeeze generous handfuls of sausage mixture into shape and lie down the middle of your pastry strips

Brush one side of each pastry strip with beaten egg and fold the other side over the top of the filling to join it making sure you tuck it in well so you don’t have space around your sausage – there’s nothing worse than biting into an air filled sausage roll (there is, obviously, but a stingily filled roll is a very mean spirited thing)

Turn your rolls over so they are seam side down

Cut to size for mini sausage rolls as I have or larger for lunch box rolls

Snip the pastry top of each roll with a pair of scissors two or three times, brush with beaten egg and place on greased baking sheets

Bake on the top shelf of your hot oven for 20 – 25 minutes until browned and crispy

Cool on a wire rack if you are not scoffing them immediately

Store in an airtight container