Hoisin sausage rolls

Remove the skins from the sausages, roughly chop the meat and put in a large bowl. Add 2 tbsp hoisin sauce, the soy sauce, salad onions, ginger and flour. Mix until well combined.

Unroll the pastry onto a lightly floured work surface and roll out further until it’s about 2cm wider. Cut in half lengthways to make 2 long strips. Brush 1 tbsp hoisin sauce over each strip, leaving a 2cm border along one long edge of each. Arrange half the sausage mixture down the centre of one strip. Brush the long border (without hoisin) with beaten egg, then fold the pastry over the meat, press down and seal the edges with a flour-dusted fork. Repeat with the rest of the pastry and filling. Cut each log into 6 sausage rolls. Transfer to a parchment-lined baking tray, brush with egg, then sprinkle with the sesame seeds. Chill, loosely covered, for 30 minutes (or up to 24 hours).

Preheat the oven to 200°C, gas mark 6. Bake the sausage rolls for 25-30 minutes or until golden brown and flaky with no pink meat. If any sausage meat has come out of the pastry when cooking, use the back of a teaspoon to gently press it back in while warm.

For the dipping sauce, in a small bowl, mix the hoisin, chilli and soy sauces until combined. If taking on a picnic, transfer to a small, airtight container. Serve the sausage rolls warm or at room temperature with the sauce.