Step 1

Preheat the oven to 210ºc/190ºfan and line two large baking trays with parchment paper.

Step 2

Add the plain sausagemeat, crushed garlic cloves, chilli flakes, mixed herbs, pinch of salt and pepper and the water to a food processor. (Or, use a large bowl).

Step 3

Blitz the mixture together until it is smooth, and combined.

Step 4

Roll out the puff pastry sheet, and cut into two long lengths (one cut down the middle).

Step 5

Spread half of the mixture along one of the long pieces of pastry, in a long sausage shape, about 1cm in from one of the edges.

Step 6

Repeat this with the other half of the sausagemeat and pastry.

Step 7

Fold the pastry over, covering the sausage meat with the pastry and and sealing with some beaten egg. (Brush beaten egg along the part of the pastry not covered in sausagemeat).

Step 8

Once sealed, cut each strip of sausage roll into 12 pieces - I find it easiest to make quarters, and then cut each quarter into three for even sized sausage rolls.

Step 9

Place each sausage roll onto the lined trays, with the sealed bit of pastry on the bottom.

Step 10

Brush the top of the sausage rolls with more of the beaten egg.

Step 11

Bake the sausage rolls in the oven for 25-30 minutes, or until baked through and the meat is no longer pink.

Step 12

Cool for 10 minutes, and then enjoy warm - or cool completely and enjoy cold!