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Sausage roll’s big night out

I don’t have people over for dinner too much these days, as there do not seem to be enough hours in the day. The few times a year I do, however, these sausage rolls make a regular appearance. I know salami sticks are not everyone’s cup of tea, but all tucked up in puff pastry then lightly cooked they remind me of my youth, when Mum would put one in my lunch box along with egg-and-salad-cream sandwiches, prawn cocktail crisps and a carton of my favourite blackcurrant cordial.

Makes 6

1 x 375g packet of puff pastry

Flour, for dusting

6 skinny regular-sized salami sticks, cut in half

1 egg, lightly beaten, for the eggwash

Preheat the oven to 220°C (425°F), Gas Mark 7. Cut the pastry in half and roll one half out on a lightly floured surface to a rectangle about 42cm wide and 9cm high (or the height of half the salami stick). Trim the edges with a sharp knife to neaten them a little if necessary. Lay a salami stick half on the pastry about 1cm from the left-hand side edge, then take another one and lay it 4cm away from that one. Repeat until you have four sticks lying side by side (but spaced apart on the pastry). This will use up half of your 42cm piece of pastry. Brush the side with the salami sticks with the beaten egg, brushing it well in between the gaps and all around. Fold the other half of the pastry over the sticks like a neat book and press down in between them so they are nicely covered and the pastry is fitted all around. The salami sticks may roll round a little, but gentle prodding will get them to their right place in the end. They should look like they have been tucked up in bed!

Now place this in the fridge to firm up, then repeat with the other half of the pastry and the remaining salami.

Once the pastry is firm enough, remove from the fridge and put one block on a chopping board. Place the pastry so that the salami sticks are horizontal like the rungs of a ladder. Using a sharp knife, cut a slice vertically about 1cm thick. Repeat all the way along with both blocks of pastry, then place each slice onto a baking sheet, spacing them about 2cm apart because they tend to spread during baking. Brush the pastry (try to avoid the salami sticks) with the eggwash and place in the oven. Turn the oven down to 200°C (400°F), Gas Mark 6 and cook for about 20 minutes, or until the pastry is well risen and golden brown. Have a peek through the glass at 15 minutes to see how they are doing, just in case they have cooked more quickly.