Showstopping snacks: Sausage roll bites 

These are on repeat order in our house. Christmas wouldn’t be the same without at least one batch to savour with a glass of fizz.

SERVES 6

250g all-butter puff pastry

plain flour for rolling

250g sausage meat

1 tsp dijon mustard

1 tsp grainy mustard

1 egg yolk

1 tbsp milk

• Preheat the oven to 200C/ 180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface into a rectangle the width of a sheet of A4 paper. Trim the long edges and cut this into two finger-long strips, about 8cm wide.
• Using your hands, divide the sausage meat between the strips, rolling it into a long thin cylinder a little fatter than a chipolata, and laying it down the length of the pastry. Blend the mustards together then, using a knife, smear this in a line down the length of sausage meat.
• Whisk the egg yolk and milk together then use it to paint one long edge of each piece of pastry with a 1cm rim. Fold the unpainted edge over the sausage meat, then put the painted edge on top and press together. Trim the ends of excess pastry, and if necessary cut the sausage rolls in half to fit a baking tray. Otherwise lay the two rolls on a nonstick baking sheet, sealed side down, then score the top with diagonal slits 1cm apart. Paint the top and sides with the egg wash.
• Bake for 25-30 minutes. Leave to cool for 15 minutes, then cut diagonally into 3cm slices and serve warm.

GETTING AHEAD You can make these in advance then reheat them for 10 minutes in the oven at 170C/150C fan/ gas 3½.