Ingredients

• 400g/14oz puff pastry or rough puff pastry
• 450g/1lb sausagemeat
• salt and white pepper
• 1 tbsp thyme leaves
• 60g/2¼oz pickle
• 1 free-range egg
• lightly beaten

Directions

• Preheat the oven to 200C/400F/Gas 6
• Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles.
• Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape.
• Spread a teaspoon of pickle along each pastry rectangle
• leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.
• Place the sausage rolls on trays lined with parchment. Bake for 30 minutes
• or until golden-brown and cooked through.