Method: Preheat oven to 220°C / 200°C for fan assisted/ Gas M. 7
Combine the pancetta with the sausage meat, apple, mustard and chopped herbs.
Unroll the pastry sheet and cut in half lengthways to give you 2 long rectangles.
Place half the sausage mixture along one of the rectangles, just off centre, so that there is a wide strip of pastry one side and a narrower one the other. Brush the narrower side lightly with beaten egg, then fold over the wider side to cover the sausage meat.
Press the pastry firmly together and trim off to straighten the edge then using a sharp knife, gently ‘knock up’ the join to help seal it. Cut the strip into 6 or 8 equal pieces depending on what size sausage roll you prefer. Repeat with remaining pastry and sausage.
Finally make cuts in the top of the rolls and glaze with beaten egg before baking for 18 – 20 minutes until pastry is golden and well risen. Serve warm.