Spiced sausage rolls

Preheat the oven to 220ºC, gas mark 7, and line a large baking tray (or 2 smaller trays) with baking parchment. In a large bowl, mix together the sausagemeat, sour cherries, chopped pistachios, oregano, spices and orange zest until well combined; season. Divide the mixture into 2 equal halves and form each into a long, even sausage shape.

Cut the pastry in ½ lengthways. Put the sausage shapes onto the pastry lengths, leaving a 1cm gap along one of the long edges of each. Fold over the pastry; seal by pinching together or use a fork to press down. Cut each into 8 individual rolls (3-4cm wide), then transfer to the baking tray and brush liberally with the beaten egg. Sprinkle over the nigella seeds (if using), then bake for 22-25 minutes until deep golden brown and the filling is cooked through with no pink meat. Leave to cool slightly before eating.