All you need is a pack of puff pastry (you might have one in the freezer) and some good quality sausages. About 400–500g of each. On a floured surface, roll out the pastry to a thickness of about 5mm. I try to form a large rectangle that can then be cut into two smaller rectangles.
Using kitchen scissors, snip open the sausages and release the meat into a bowl. Fork it through to soften it. Divide the meat in half and form two long rolls, the length of your sheets of pastry. Place each roll of meat onto the pastry. Wrap the pastry around the meat and seal with beaten egg. (You'll probably need to trim pastry off the sides to do avoid too much of an overlap.) Turn over each long roll and make sure the seam is on the underside. (As I was a bit concerned about the raw meat, only at this point did Alice start helping.)
Glaze the rolls liberally with beaten egg and slice each into 10 or 12 small pieces. Arrange the sausage rolls on two greased baking trays and snip the top of each a couple of times.
In an oven preheated to 200°C/gas mark 6, bake for 25 minutes until golden brown.
Cheesy pastry bites
This is a way of using up the left-over puff pastry: glaze with remaining beaten and generously sprinkle with grated cheddar cheese (a lot ended up being eaten). Arrange on a greased baking sheet and bake at 200°C/gas mark 6 for about 10 minutes until bubbling and golden. Remove from the oven and cut into pieces with the scissors.
