Ingredients

• 2 tbsp olive oil
• 1 garlic clove
• crushed
• ½ tsp salt
• 300g/10½oz chestnut mushrooms
• thinly sliced
• 3 tbsp horseradish purée
• 800g/1lb 12oz beef sausages
• skins removed
• 500g/1lb 2oz ready-made puff pastry
• 1 free-range egg
• beaten
• little plain flour
• for dusting

Directions

• Heat the oil in a medium saucepan over a medium heat. Add the garlic
• salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely.
• Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands.
• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
• Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in
• then cut it into three equal rectangles lengthways. Roll out each rectangle a little more
• to create more width.
• Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long
• thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry.
• Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg
• then bake for 15–20 minutes.
• Leave to cool for 10 minutes before eating as they will be very hot.