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25g(1oz) butter

2 tbsp finely diced onion

3 eggs

450g (1 lb) good-quality sausage meat

2 tbsp sweet chilli sauce 1 tbsp chopped fresh basil

1 tbsp double cream

500g (1lb 2oz) ready-rolled puff pastry, thawed if frozen

plain flour, for dusting

2 tbsp sesame seeds

salt and freshly ground black pepper

This is classic party food! These are ideal to prepare in advance as they can be frozen uncooked for up to one month. Layer between sheets of non-stick baking paper in a plastic rigid container and secure with a lid before freezing. Even more convenient, they can be cooked straight from frozen – simply increase the cooking time by about 10 minutes.

Preheat the oven to 220°C (425°F), gas mark 7. Melt the butter in a frying pan and sauté the onion over a medium heat for about 5 minutes until softened but not browned. Remove from the heat and allow to cool.

Break two eggs into a food processor or liquidiser and add the sausage meat, sweet chilli sauce, basil and cream. Blend for 2 minutes until smooth, then scrape out into a bowl and stir in the cooked onions. Season with salt and pepper and spoon the mixture into a piping bag fitted with a 2cm (¾in) plain nozzle. Chill in the fridge for at least 30 minutes to firm up a little.

Beat the remaining egg in a small bowl with a pinch of salt and set aside to use for glazing. Roll the puff pastry out on a lightly floured surface to a 40 x 30cm (16 x 12in) rectangle and then cut into four strips, each measuring 30 x 10cm (12 x 4in). Pipe the sausage meat mixture in a fairly thick line down the centre of each pastry strip and brush along one long edge of the pastry with a little of the beaten egg. Roll up to enclose and press down the edges firmly to seal.

Brush the four large sausage rolls with the remaining beaten egg and sprinkle lightly with the sesame seeds. Cut each roll into 2.5cm (1in) lengths, wiping the knife each time to clean off the sausage meat and arrange on two large baking sheets lined with non-stick baking paper. Bake for 15 minutes or until crisp and golden. Arrange on a warmed platter to serve.