• 600g sausage meat or 8 sausages
• 1 onion
• 1 tbsp oil
• 1 eating apple
• 1 tbsp chopped thyme or rosemary
• 2 tbsp chopped fresh parsley
• 50g breadcrumbs
• 1 egg
• 2 tbsp sesame seeds

1. Preheat the oven to 200C/180Fan/Gas 6.
2. Peel and finely chop the onion and fry for 6-8 minutes in the oil then leave to cool.
3. Squeeze the sausage meat out of their skins or put the sausage meat in a bowl along with the herbs and breadcrumbs. Peel and grate the apple and add to the bowl then season with black pepper.
4. Add the cooked onion and mix well.
5. Cut the pastry into 2 lengthways then dampen the short edges with water and join to make a long rectangle.
6. Shape the sausage meat into one long sausage and place on one half of the pastry. Brush the exposed pastry with the beaten egg then fold the pastry over the sausage and seal well.
7. Move onto a lined baking sheet and turn to make a circle joining both ends together. Make around 20 cuts 2/3rds of the way down each sausage roll and twist the pastry upwards to help to separate each one. Brush the circle with more beaten egg and sprinkle sesame seeds on the top.
8. Bake for 30-35minutes until golden and cooked through. Remove from the oven and garnish with rosemary and bay leaves if you wish.
9. Serve with a salad in the centre or a bowl of caramelised onion chutney.

Recipe by Nerys Howell, originally featured on Prynhawn Da.