Chicken and Camembert sausage rolls

Lay out your puff pastry width-ways onto a sheet of baking paper.

Cut pastry the length of 1/2 sausage all the way down the pastry.  Then cut strips 2x the width of the sausage (enough to roll over

Fold the pastry tightly over one piece of sausage and add a sliver of cheese.

Using a knife, cut a line about 1cm further than where the pastry meets, and then close the ends together using a fork.
Brush with egg wash

Chill the assembled rolls on a greased baking tray in the fridge for 10 minutes, and during this time turn your oven on to 200C.  Bake the sausage rolls for about 15-20 minutes, until golden and crispy.

*Serve with a sweet chilli dipping sauce, or cream cheese mixed through with herbs

Reprinted with permission of Sarah Graham. To see
more recipes, click here.