The tasty savoury you find at every buffet. Always popular.
On a floured surface, roll out the puff pastry so that it measures 45cm x 20cm.
Lengthwise, cut the pastry into 4 strips.
Whisk one of the eggs, & using a pastry brush entirely paints the strips with egg wash.
In a mixing bowl, add the sausage meat, seasoning & remaining egg, & mix together thoroughly.
Put the sausage meat mixture into a piping bag with a plain 2cm nozzle, & pipe the sausage meat along the centre of each of the 4 strips of pastry.
Fold over each strip of pastry to envelop the sausage meat & make a seal with a fork along the entire edge.
Pre heat oven to 180ºC, Gas mark 6.
Cut each strip into 6 individual sausage rolls. Place onto a non stick baking tray. Paint each of the sausage rolls with the remaining egg wash.
Bake on the middle shelf of the oven for 40 minutes or until golden brown.
Remove from the oven & cool on a wire tray.
Servings 24