Sausage Rolls

Warning  -  these are very moreish and you cannot eat just one....

1 pack of sausage meat (about 500g)

1 pack fresh or frozen puff pastry (in sheet form rather than brick form - it's quicker)

1 tsp Pataks madras spice paste 

1 small finely chopped onion

Fry the onion gently in some sunflower oil, adding the Pataks towards the end. The onion should be soft and slightly caramelized. Leave aside to cool.

Put the sausage meat in a bowl and add the cooled onion mixture, giving it a good mix to distribute it evenly through the sausage.

Unroll the sheet of pastry and cut it in half lengthwise to make two rectangles about 25 by 15 cm

Place a roughly log shaped piece of sausage meat all the way along the rectangle, just slightly off centre (it will probably not want to form a nice neat log, but it doesn't really matter). Try to get it as evenly spread as possible.

Brush the pastry edge with  a little water.Fold the pastry over to make a long roll, sealing the long edge by pinching it all along the edge. Crimp with a knife handle to make it look fancier if you want.

Brush the roll with beaten egg, sprinkle with sesame seeds if you like, then cut the roll into 2cm pieces.

Place them well apart on a baking tray and bake them for about 20 minutes in a hot oven (190 - 200C) until golden brown.

Try not to burn your mouth when you can't wait to try the first one as soon as it comes out the oven.