Hilary's best sausage rolls

SUNDAY Times food columnist Hilary Biller makes appetising food that regular people can relate to and already has the newspaper's third recipe book compilation in the pipeline for Christmas this year.

This recipe, which she calls Best Sausage Rolls, is from the Sunday Times Food Weekly Cookbook published at the end of last year. If the new book is anything like the first two, it will be full of delicious do-able dishes!

For these picnic-perfect sausage rolls she advises you ask a butcher for the best quality pork mince you can afford. It makes 8-10.

INGREDIENTS:

500g pork mince (or meat from 500g good quality pork sausages)

1 small onion, finely chopped

2 tablespoons chutney

2 tablespoons tomato paste

Juice of half a lemon

50g chopped walnuts

1 fresh chilli, finely chopped (optional)

1 bunch fresh curly parsley, finely chopped

1 large egg, beaten

1 x400g roll puff pastry

2 tablespoons sesame seeds

METHOD:

Preheat the oven to 200ºC. Mix the pork meat and chopped onion with the chutney, tomato paste, lemon juice, nuts, chilli, parsley and half of the beaten egg.

Roll the pastry out to make a rectangle approximately 40cm x30cm. Cut in half lengthways.

Spread the pork mixture in a strip down the middle of each pastry rectangle.

Roll up to form a long sausage and seal the edges. Slice into pieces about 8cm long.

Place on a greased baking tray, brush with the remaining beaten egg and sprinkle with sesame seeds.

Bake for 10-15 minutes until puffed up and golden brown.

Allow to cool before packing.

TIPS:

Serve with tomato sauce.

• The Sunday Times Food Weekly Cookbook is published by Times Media.