Gary’s Sumptuous Sausage Rolls

Preheat the oven to 220°C (200°C in a fan oven)/Gas mark 7.

Mix the sausage meat, apple, onion and sage together in a bowl. Stir until well mixed.

Unroll the puff pastry sheet and cut in half lengthways. Brush each half with 1 tbsp of Hoisin sauce to within 1cm of the bottom of the long side.

Divide the sausage meat mixture in half, place down the centre of each length of pastry in a sausage shape. Bring the top pastry edge over the filling, brush the bottom edge with the beaten egg and roll up so the seam is on the under-side. Repeat with the remaining ingredients.

Cut each sausage roll into 4 even lengths and make 3 cuts across the top surface of each roll with a knife. Repeat with the remaining ingredients to make another 4 sausage rolls.

Place on a baking tray, brush with beaten egg and bake in a preheated oven for 18-20 minutes, or until golden brown.