1 PACK READY ROLLED PUFF PASTRY, 400G SAUSAGE MEAT, 1 SHALLOT CHOPPED, 30G DRIED CRANBERRIES, 6 SAGE LEAVES CHOPPED, 30G HAZELNUTS CHOPPED, 1 RED CHILLI, 1 EGG BEATEN, SALT AND PEPPER
HEAT THE OVEN TO 220C. PLACE THE SAUSAGE MEAT IN A BOWL WITH THE CRANBERRIES, SAGE AND HAZELNUTS AND MIX WELL TO COMBINE. PLACE THE PASTRY ONTO A LIGHTLY FLOURED SURFACE. CHOP FROM LONG SIDE TO LONG SIDE DOWN THE CENTRE TO FORM TWO SQUAREISH PIECES. WITH SLIGHTLY WET HANDS TAKE HALF THE SAUSAGE MIXTURE AND FORM IN TO THE SHAPE OF A LARGE SAUSAGE, PLACING IT LENGTHWAYS IN THE CENTRE OF ONE OF THE PIECES OF PASTRY AND SEASON. DO THE SAME WITH THE SECOND. BRUSH THE BEATEN EGG ALONG THE OUTSIDE EDGES OF THE PASTRY BEFORE FOLDING EACH SIDE OVER THE SAUSAGE MEAT TO FORM TWO LARGE SAUSAGE ROLLS. CHOP EACH ONE INTO QUARTERS AND AND SCORE THE TOPS WITH A KNIFE. TRANSFER ONTO A BAKING SHEET, BRUSH WITH THE BEATEN EGG AND BAKE FOR 20 MINS UNTIL GOLDEN BROWN.