Everybody’s favourite party food. John Torode’s trick is to add water to the sausage mix, which makes the pastry puff up
Prep:20 mins
Makes 20
½ small garlic clovehandful of parsley, chopped400g sausagemeat or sausages375g pack ready-rolled puff pastry1 beaten egg, to glaze
STEP 1Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.STEP 2Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.STEP 3Unroll the pastry onto a board and cut in half lengthways.STEP 4Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.STEP 5Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.STEP 6Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month. STEP 7Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.
