Sides and Starters
Take the franks out of the packet. Try not to eat one cold, as tempting as it is. (Not joking)
Lay the pastry flat on the bench and cut the pastry so that you have sections as wide as the franks. You can roll the pastry out a little flatter if you prefer a ‘less-puffy’ sausage roll.
Place the frank at the top of the pastry section, roll the pastry over it and paint a little egg wash on the lower side of the pastry.
Roll it up and seal. Cut just past the join.
Place seam side down on a lined baking sheet. Repeat with all the franks. Brush the tops with egg wash.
Bake at 200C/400F until golden brown and puffed, around 30 – 40 minutes. The franks are already cooked, so it is only the pastry you need to concern yourself with!
Tomato ketchup is absolutely compulsory.