Sausage rolls

So, last week we had all our pre Christmas parties on that mental last series of entertaining that just everyone tries to cram before people start disappearing off to the quiet comfort of their families. At work we probably knocked out the best part of 3,000 of these little chaps, but the recipe listed below will happily make 20-25 or so depending on how big you cut them. I have to admit being sick of the sight of them, but will no doubt turn just a few more around for the festive souls at home, just because the smell of a freshly baked sausage roll coming out of the oven is something quite effortlessly calming.

30g/1oz butter
100g/3½oz button mushrooms, finely chopped
1 tblsp Worcestershire sauce
1 tsp Tabasco
1 pinch fresh thyme or sage leaves, chopped
450g/1lb pork sausage meat
2 eggs, beaten

salt and freshly ground black pepper
450g/1lb ready-rolled puff pastry

Preheat the oven to 200C/400F/gas mark 6.

Melt the butter in a large pan and gently saute the mushrooms until soft. Transfer to a large bowl.

Add the Worcestershire sauce, Tabasco sauce, thyme or sage and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined, adding all but a splash of the egg reserved for glazing the top of the finished rolls.

Cut the puff pastry into two long rectangles, assuming the sheet is a standard size of approx 18'' x 13''.

Place a layer of sausage meat mixture down the edge of each pastry rectangle, leaving a thumbs width to begind the fold over, then brush each with beaten egg on the larger edge.

Fold the smaller side of the pastry over onto the egg-washed edge and roll to seal. Press down to seal and trim any excess. Cut each pastry roll into 10 or so small sausage rolls.

Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.