ingredients

• 1 roll of puff pastry
• 1 egg

Method

• Preheat the oven to 180c
• Mix the sausage meat and Branston pickle in a bowl
• Roll out the puff pastry on a floured surface to a rectangle
• Place the sausage meat evenly along the longest edge of the rectangle closest to you in a sausage shape
• Crack the egg in a bowl and beat with a fork
• Brush the egg around the sausage meat to use as a glue to seal the sausage roll then roll up tightly away from you so there is a single layer of pastry around the roll with a small overlap to seal
• Cut away the excess pastry, this can be used to decorate
• Pinch either end of the sausage roll to keep the sausage meat from escaping
• Brush the outside of the roll with the egg wash and then scrape over the top with a fork to leave a nice pattern
• Bake at 180c for 30-35min