Sausage Rolls

Preheat the oven to 200°C (400°F or gas mark 6).

Dust a work surface lightly with plain flour and roll out the shortcrust pastry into a long rectangle approximately 20 cm × 30 cm, about 3 mm thick.

Divide the sausage meat into even portions and form it into a long rope along one of the longer edges of the pastry, leaving a 1 cm border on either side.

Roll the pastry tightly around the sausage meat, starting from the side with the filling and rolling away from you, creating a cylinder.

Seal the long seam by pressing gently with your fingers, then cut the roll into 8-10 equal pieces using a sharp knife.

Place the sausage rolls seam-side down on a baking tray lined with baking paper, spacing them approximately 2 cm apart.

Brush the top and sides of each sausage roll with milk to create a golden glaze.

Bake in the preheated oven for 20 minutes until the pastry is golden brown and crispy.

Remove from the oven and allow to cool for 2-3 minutes before serving warm.