Celebrate UK Sausage Week with our GEC Classic Sausage Roll Recipe!

GEC Classic Sausage Roll - Makes 5

Ingredients

• 25cm x 25cm piece of puff pastry (approx 300g)

• 1 dessert spoon of Dijon mustard

• 500g Dingley Dell Cumberland Sausage meat

• 1 tablespoon of pumpkin seeds

• 1 egg

Equipment

• Rational or Unox oven

• Parchment lined baking tray

• Pastry Brush

• Cooks knife

Method

1. Pre-heat oven to 180°c

2. Lay puff pastry on the table on top of baking parchment using a palate knife. Spread a line of mustard close to the bottom edge of the pastry from one side to the other

3. Without changing the shape of the sausage meat, unwrap and place the meat on top of the mustard

4. Beat the eggs to create an egg wash and brush the top edge of the pastry

5. Using the parchment paper, life the pastry over and roll the meat inside when completely rolled, make sure the seam is on the bottom

6. Egg wash the entire sausage roll and then sprinkle with pumpkin seeds

7. Trim the ends of the roll, then cut into 5 servings

8. Chill for 30 minutes, then bake at 180°c for approximately 25-30 minutes

9. Enjoy your freshly baked GEC Classic Sausage Rolls!