Method:

Step One: Preheat your oven to 375°F (190°C).

Step Two: Roll out the sheet of puff pastry and cut it into rectangles about 7 inches long and 4 inches wide—no need to be super precise here.

Step Three: Remove the casing from each sausage. Using your hands, roll the sausage meat into log shapes (it’s a bit messy but worth it). Here you can add extra flavour if you like, add your extra herbs, black pepper, spices or any other flavours you want to experiment with.

Step Four: Place each sausage log on a piece of pastry, roll it up, and seal the edges. You can pinch them together or press them down with a fork for a neat finish.

Step Five: Score the tops with a sharp knife for that classic look, then brush them with the beaten egg wash to get that beautiful golden color.

Step Six: Pop them on a baking sheet on a baking tray and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden, and the sausage meat is cooked through (165°F/74°C if you want to be exact).