Try this deliciously different recipe for sausage rolls. Perfect if you’re having people over for dinner.
1 x 375g/13oz packet ready-made puff pastry
flour, for dusting
6 thin salami sticks, cut in half
1 egg, lightly beaten
Preheat the oven to 220C/425F/Gas 7.
Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife.
Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm.
Repeat with the remaining pastry and salami.
Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray.
Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown.
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