Giant Mustard Sausage Roll

METHOD

Preheat your oven to 200C / Fan 180C / Gas mark 6.

Roll out the puff pastry sheet onto a baking parchment covered baking tray. In a large bowl mix the sausage meat with the Mustard mayo, and then place half the sausage meat mixture lengthways down the right hand size of the pastry, making sure there is a 2cm gap to the right hand edge of the pastry. Top with the sliced cheese, and then repeat with the remainder of the sausage meat.

Roll up the pastry around the filling lengthways, using a little of the egg wash to stick the edges together, then brush the outside of the pastry with more egg wash before placing in the oven.

Bake for around 30-40 minutes, or until the pastry is puffed up and golden.