Roll up your sleeves to make these tangy, juicy and fun to eat sausage rolls. Adding a banger inside pastry is no revelation, but most tastebuds are partial to the takeaway food that originated from Sydney in Australia. Can be enjoyed hot or cold, with or without tomato ketchup.
Serves 1-2
Takes 20 minutes to make, 15 minutes to bake, plus chilling pastry
1. Preheat the oven to 220°C/ fan200°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 some flour. Cut your 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 with everyone else's, then repeat with your second roll.
4. Brush the sausage rolls with egg yolk. Put a sage leaf on top of 1 and sprinkle the other with 1 teaspoon sesame seeds or poppy seeds. Bake for 15 minutes until golden brown. Serve warm or cold.
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