Porky Pastries

Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.

Roll the puff pastry out into a large rectangle, then cut into 2 long rectangles.

Divide the sausagemeat into 2. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.

Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim off any excess pastry. Cut each pastry roll into 8-10 small sausage rolls.

Place the sausage rolls on the baking tray and brush with the remaining beaten egg. Sprinkle with the mustard seeds.