-
1
Preheat oven to 180 degrees C (350 degrees F) and prepare a baking tray with parchment.
-
2
Using a fork or your hand, mix the sausage meat, chestnuts, shallots, cranberries, herbs and pepper (no salt at this stage) in a bowl.
-
3
Unfurl the pastry sheet (leave it on the paper in which it comes rolled up) and spread the sausage mixture all over it, as evenly as you can.
-
4
Snugly roll up both of the long sides until they meet in the middle.
-
5
Use the paper to help you get started and dont worry about the rolls being really tight as the pastry puffs up when it cooks.
-
6
Brush the pastry all over with the beaten egg.
-
7
Using a sharp knife, cut into approximately 1 1/2 cm slices, laying each one out on the baking tray as you slice.
-
8
You might have to re-form them a little on the tray.
-
9
Leave some room between them as they do spread out on cooking.
-
10
I managed to get 13 slices out of my roll, including the ends.
-
11
Egg wash the pastry again as well as the exposed filling.
-
12
Dont skimp on this step as it makes a huge difference to how beautifully burnished they look once they come out of the oven.
-
13
Sprinkle over a little flaky sea salt and more pepper.
-
14
Bake for 20 minutes and let cool a little before serving.
