225g (8oz) rough puff pastry
225g (8oz) sausage meat or skinless sausages
beaten egg or milk to glaze

(1) Heat oven to 230C, 450F, gas mark 8. Have ready a baking tray.

(2) Devide the pastry in two and roll each half into a strip about 7.5cm (3 inch) wide.

(3) Roll the sausage meat with floured hands into a sausage as long as the pastry strip, place on edges of pastry.

(4) Roll up the pastry to enclose the meat, dampen the edges and seal well.

(5) Cut into lengths, place on baking tray and brush with egg or milk and make three cuts on the top. Bake for about twenty minutes until golden brown.