375g/13oz bought ready-rolled puff pastry
about 2 tbsp either chutney of your choice, cranberry sauce, mustard, pickle, apple sauce, pesto, sun-dried tomato paste or red onion jam
5 villagers thick pork sausages
1 small egg, beaten

1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the pastry into 10 rectangles, about 7x10cm/234x4in, and place a small spoonful of your chosen filling into the middle of each one.
3. Cut the sausages in half, making 10 smaller sausages, and then peel away the skins. Lay the sausages on top of the filling on the pastry rectangles. Roll the pastry over the sausage, brushing the join with the beaten egg to seal. Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked.
4. Cook in the oven for 20 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack.
Tip: Try experimenting with some of our flavoured sausages available now, and spread the pastry with a complementary filling.