Italian sausage rolls

Makes 12 small or 6 large


½  350-g pack ready-made puff pastry
125g sausagemeat (or 4 cumberland sausages)
1 small onion, finely chopped
1½ sundried tomatoes
1½ sage leaves, chopped
1½ tbsp dried parsley
1 egg  (use half for the filling and half for glazing the pastry)


  1. Preheat the oven to 200°C and line a baking tray with baking parchment.
  2. Mix together the sausagemeat, onion, tomatoes, sage, parsley and half the egg in a bowl.
  3. Sprinkle flour onto a clean work surface and roll out the pastry into a long strip about 25cm wide.
  4. Place the sausage meat filling along the middle of the strip and fold over the pastry, pressing the edges together to seal.
  5. Brush with egg and cut into separate sausage rolls – 12 small or 6 large.
  6. Transfer the sausage rolls to your prepared tray and bake for approximately 20 minutes.