The quick piccalilli for these delicious sausage rolls ... thirds of the pastry. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry ...

[feast_advanced_jump_to] These crescent rolls are ... Cook the bulk sausage in a skillet until it's no longer pink - about 7 minutes. Add the diced red pepper, and diced green onion and cook ...

Lay the puff pastry out onto a clean surface. Slice it in two to make two long rectangles. Brush a line of the beaten egg up one side. Place a line of the sausage meat beside this. Roll the pastry ...

Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the ...

Use your hands to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each. Roll up the pastry from the dry edge to the wet and ...