Ham and Cheese Sausage Rolls

Preheat the oven to 180ºC. Roll the puff pastry out as thin as possible without tearing it. Cover half of the pastry with the parma ham and cheddar. Fold the uncovered half over the covered half and press to get all the air out, then seal the edges. Roll out again as thin as possible without tearing (although any tears can be pressed together again).

Lay the sausages in three rows of two, equally spaced along the length of the pastry. Make sure that the pastry is rolled out big enough by rolling the first section over the first lot of sausages and checking how much of the pastry this uses. If the sausages do not reach all the way across, roll them with your hands to stretch them out a bit.

Once the pastry is the correct size, cut it into three strips. Paint the edges of each strip with beaten egg where the seal will be, then roll over to fully enclose the meat and seal the edges well. Cut each strip into pieces, as big as you want the sausage rolls. I cut each strip into six.

Put the sausage rolls on a baking tray (you might need two) and paint the tops with beaten egg. Bake for 15-20 minutes until golden.