Sausage and mushroom roll

Heat the oil and cook the mushrooms over a high heat until soft. Set aside to cool.
Mix the sausage meat, mustard and parsley together. Season, to taste. Fold in the mushrooms and nuts.
Roll the pastry into an oblong about 30 x 35 cm. Lay the sausage meat down the centre lengthways. Cut off the corners and keep aside. Fold the end flaps up and over the filling. Fold the large side over the other, overlapping about 2 cm. Lay seam side down on a baking tray.
Cut leaves from the reserved pastry and decorate. Brush with the egg to glaze. Bake in preheated 220 ºC oven for 30 minutes until puffed and golden.
Serve hot or cold with vegetables or salad.