You will need

1 pack ready rolled puff pastry
400g good quality sausage meat
optional:  handful chopped parsley, 1 tsp fennel seeds, pinch of chilli flakes
1 egg, beaten, to glaze

• Preheat the oven to 180*c
• Unroll the pastry and cut in half lengthways. Divide the sausage meet into two and spread along the centre of each piece of pastry in a sausage shape, making sure you leave at least a cm of pastry each side
• Brush the edge of the pastry with egg and tightly roll the pastry around the sausage meat, securing the edges together. Using a sharp knife, cut each roll into 8 – 10 pieces (about 2.5cm long).  *The sausage rolls can be frozen at this point
• Place on a baking sheet, brush with egg to glaze, then bake in the oven for 20-30 minutes until the sausage rolls are golden and the meat is cooked all the way through.

To make a vegetarian/vegan filling

1 butternut squash (cut into 1 cm dice)
50g pine nuts
1 onion, finely diced
3 cm ginger, grated
2 garlic gloves, crushed
2 tsp ground coriander
1 tsp ground cumin
2 tsp cinnamon
optional: punch of chilli flakes
optional: 50g feta, crumbled
handful fresh coriander, finely chopped
salt and pepper to season

• Preheat the oven to 200*c. Roast the squash in a baking tray with some salt and pepper and olive oil, for 30 minutes until it is soft but still holding its shape. Add the pine nuts for the last 5 minutes of cooking time. Allow to cool
• In the meantime, place the onion in a pan with a tbsp. of olive oil and cook over a low heat until soft. Add the garlic, ginger and spices and cook for a couple of minutes. Allow to cool
• Stir together the squash and onion mixture, then stir through the crumbled feta and coriander and season with salt and pepper