Sausage Rolls

Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.

Put the sausage meat in a bowl, add the mustard, cold water, and black pepper, and mix thoroughly until well combined.

Roll out the puff pastry on a lightly floured surface into a rectangle about 35 × 30 cm and cut it lengthwise in half into two long strips.

Divide the filling in half, shape each portion into a long even log, and place one along the center of each pastry strip.

Brush one long edge of the pastry with beaten egg, wrap the pastry around the filling, seal the edges, and press them together with a fork. Cut each roll into pieces about 5 cm long.

Transfer the rolls seam-side down onto the baking tray, brush with the remaining beaten egg, sprinkle with sesame seeds, and chill in the fridge for 20 minutes.

Bake for 30–35 minutes, until the pastry is deep golden brown and the filling is cooked through.

Leave the rolls on the tray for 10 minutes, then serve warm or at room temperature.