Chicken Red Pesto Sausage Rolls

Unroll the pastry, saving the paper, and cut in half lengthwise, so you have 2 long strips. Heat the oven to 200°C/180°C fan/gas 6.

Mash the sausages with a fork in a medium-sized mixing bowl. You can leave the casings on, as they are easy to break up into the meat, but difficult to peel off. Mix the mashed sausage meat with the red pesto, garlic and chopped basil and season to taste. You can swap the red pesto for green, or for Thai curry paste, to keep these scrumptious snacks interesting all summer.

Divide the sausage meat in half, then press into long thin logs, along one side of each of the pieces of puff pastry. Brush the other side of the pastry with some egg then roll up from the sausage meat side, so that the pastry joins with the egg-washed side. Use a fork to seal the edges. Roll so that the join is underneath. Cut each roll into 6 equal pieces and brush the tops with more egg wash, then cut the top with a sharp knife and sprinkle with sesame seeds, if using.

Place on a baking tray, on the baking paper the pastry was rolled in, and cook for 25 mins in the oven, until golden and puffed. If you want to bake these sausage rolls in an air fryer, heat the air fryer to 200°C and bake in 2 batches for 12–15 mins each.