Hoisin sausage rolls

Remove the skins from the sausages, roughly break up the meat and put into a large bowl. Add half the hoisin sauce, the soy, salad onions, ginger and flour. Mix until well combined.

Unroll the pastry onto a lightly floured work surface and roll out further until about 2cm wider. Cut in half lengthways to make 2 long strips. Brush 1 tbsp hoisin sauce over each strip, leaving a 2cm border along 1 long edge of each. Arrange half the sausage mixture down the centre of one strip. Brush the long border (without hoisin) with beaten egg, then fold the pastry over the meat, press down and seal the edges with a flour-dusted fork.

Repeat with the remaining pastry and filling. Cut each log into 6 sausage rolls. Transfer to a parchment-lined baking tray, brush with egg, sprinkle over the sesame seeds, then cover loosely and chill in the fridge for 30 minutes or up to 24 hours.

Preheat the oven to 200°C, gas mark 6. Bake the sausage rolls for 25-30 minutes, until golden brown and flaky with no pink meat. If any sausagemeat comes out of the pastry when cooking, use the back of a teaspoon to gently press it back in while warm.

For the dipping sauce, mix the hoisin, chilli and soy sauces in a small bowl until combined. If taking on a picnic, transfer to a small, airtight container. Serve the sausage rolls warm or at room temperature with the sauce.