• 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 350g (about 7) beef sausages, skins removed
  • 1 heaping teaspoon grainy mustard
  • Salt and pepper to taste
  • 1 recipe dairy-free rough puff pastry (or 1 sheet ready-rolled store-bought puff pastry)
  • 1 egg, beaten

Preheat the oven to gas 170°C.

Heat the oil in a frying pan set over a medium heat then cook the onion for 8-10 mins until softened. Transfer to a large bowl and leave to cool.

Add the sausage meat and mustard to the bowl with the onions, season with salt and pepper and mix together.

If using homemade rough puff pastry roll the pastry out into a large rectangle about the thickness of a 1 pound coin. If using store-bought; unroll the pastry.

Cut the pastry in half lengthways to make 2 long strips. Halve the sausage mix and lay each half along the long edge of one of the pastry strips in a thin sausage shape.

Brush the outer edges of the pastry with egg, tightly roll up the meat in the pastry, finishing with the seam underneath. and press lightly to seal. Cut each roll into 8. Brush all over with the egg.

Space the rolls out on a baking sheet and bake in the oven for 30-35 mins, until golden, crispy and cooked through.