Slice the sides of the pastry on the diagonal and tuck the end in

Ingredients:

1lb of good quality sausage meat

1 large onion, finely chopped

Fresh or dried sage and thyme

Fresh parsley, finely chopped (optional)

1 large egg, beaten

A small handful of breadcrumbs if the sausage meat is very meaty

1 sheet of ready-rolled puff pastry

Oil

Salt and pepper

Continue to fold the pastry strips across to form the appearance of a plait

Method:

Heat the oven to 400F/200C/Gas 6

Peel and chop the onion very finely and fry gently in a little oil until translucent and just beginning to brown.

Put the sausage meat in a large bowl and add the herbs to taste. Season with salt and pepper.

Add the onions to the bowl, along with the breadcrumbs, if using.

Beat the egg with a little cold water and put most of it into the bowl, reserving some to glaze the pastry.

Mix well.

Unroll the puff pastry sheet onto a lightly oiled baking sheet.

Place a thick line of the sausage mixture lengthways down the centre of the pastry.

Cut the pastry either side on diagonal lines (see pictures) and fold the pastry over the sausage meat to form a plait, trying not to let it get too baggy or all the juices will run out and burn.

At this point it may resemble a mummified cat but don’t be put off. It doesn’t matter if it is a bit rough and ready, any imperfections will just make it look more homely and rustic.

Brush with the remaining beaten egg and bake for 35-40 minutes, or until the sausage meat is cooked through and the pastry is risen, crisp and golden.

Allow to cool slightly before loosening the underside gently with a spatula and moving to a serving plate. Serve in thick slices.