Preheat the oven to 200°C/fan 180°C.
Put the butter and the mushrooms in a small frying pan over a
medium heat, and cook the mushrooms until they are soft and any
moisture has evaporated. Put them in a bowl and leave to cool
Once the mushrooms have cooled, add the Worcestershire sauce,
Tabasco, sausage meat, salt and pepper. Give everything a good
mix by hand, and set aside.
Dust your surface with flour and roll the puff pastry out into a
long wide rectangle approximately 25 x 35cm. Then cut down the
middle lengthways to give you three long rectangles.
Brush the pastry rectangles with a generous layer of wholegrain
mustard, making sure to leave a gap of 1cm along the long edges.
Brush the exposed edges with the beaten egg.
Down the centre of the pastry rectangles, lay out a generous line
of sausagemeat. Encase the filling with the pastry, making a seam
joined with egg wash, underneath the roll.
Brush the three rolls in egg wash, and give them a light sprinkling
of sea salt flakes. Cut each long roll into 8–10 pieces.
Place the small rolls on a baking sheet and bake for 15–20 minutes,
until golden on the outside, making sure the meat on the inside is
Preparation time: 20 minutes
Can be frozen before or after baking
30g unsalted butter
100g mushrooms, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco or less if you prefer, depending on your tolerance for heat
6 large beef sausages, taken out of the skins
freshly ground black pepper
450g puff pastry (shop bought, or you can make your own)
4 tablespoons wholegrain mustard
1 medium egg, beaten
sea salt flakes, to sprinkle