A really indulgent snack to go with pre dinner drinks, afternoon tea, lunch time soup and can also be frozen before cooking for any last minute guest arrivals.

Buy some minced pork from the butcher (or use a pack of sausages and cut open and remove the meat) and put the meat into a bowl to add some seasoning. There are many combinations that work well and it’s slightly up to you what flavours you like, but here are a few of my favourites:

Herbes de Provence with grated apple
Toasted cumin seeds and caramelised onion
Smoked paprika and bbq sauce topped with sesame seeds
Normal pork sausage filling topped with toasted fennel seeds

You will notice I often use cumin seeds in many of my recipes, basically I just like the flavouring and spice they add to certain dishes. Cumin seeds and fennel seeds are two of my favourites.

Turn on your oven to 180 degrees and get out a baking tray.

Ingredients for a simple sausage roll bite:

One roll of puff pastry
250 g minced pork meat
1 tsp toasted cumin
Egg, beaten for glazing pastry

Once you have mixed in your seasoning into the meat, make sure you also add a few crunches of salt and pepper from the mill then roll out your puff pastry.

Leaving a gap of an inch, put spoonfuls of the sausage meat in a long line and squish quite hard so it is quite compact. Take the outer edge of the pastry and pull over the line of meat and press down so it is over lapping the other pastry to make an edge. Cut along this edge and press down with the teeth of a fork to pinch together.

Repeat this process till you have finished all the pastry and meat then cover the top side with egg wash. Cut the long rows of sausage into the size you like. Bite size, man size, kids size. You can also sprinkle some of the seeds/herbs on top before placing into the oven. Bake for around 25-30 minutes until you can see the sausage meat bubbling and the pastry has risen and is a golden colour.

If you would like to do a vegetarian option finely chop mushrooms, half a white onion, a clove of crushed garlic and cook until soft and most of the moisture evaporated. Mix with some ricotta and fresh thyme and make a sausage shape in the pastry and fold like you would the sausage roll. Brush with egg and bake until golden brown.

Make sure once you have taken these out of the oven they are left for 5 minutes to cool as the meat can be VERY hot. To make these part of a main meal, they go very well with some spicy tomato or fresh pea and mint soup.