This is my own recipe, and it always gets compliments due to it's great savoury flavour. The size of the rolls or parcels can be varied, so party size options can easily be an alternative, just adjust the quantities of pastry and cooking time accordingly.

I hope you enjoy these once you give this recipe a try.

500 g of sausagemeat

250 g packet of back bacon

85 g packet of sage and onion stuffing mix

165 g of sweetcorn, either frozen or canned

1 large onion

2 -3 tablespoons of double cream

2 large eggs

1 teaspoon of dried mustard powder or 2 teaspoons of made mustard (preferably English Mustard)

2 -3 teaspoons of dried mixed herbs

salt and pepper to taste

500 g packet of puff (or flaky) pastry

Place the sausagemeat, sage and onion stuffing mix, the sweetcorn, mustard powder, salt, pepper, mixed herbs, cream and one of the eggs in a large mixing bowl.

Finely chop the onion and add to the bowl.

Trim the fat from the raw bacon and discard, before chopping the remaining bacon into small pieces and adding this to the bowl also.

Using a wooden spoon or a food mixer, blend all the ingredients together until they look like the image below.

 Preheat your oven to 190°C

Meanwhile, roll out the 500 g of puff (or flaky) pastry into a long rectangular strip about 4 mm thick.

Using your hands place the meat mixture in a long strip down the centre of the pastry lengthwise (mould the the mixture into a sausage shape as much as possible)

Using a pastry brush and some water, wet the outer inch of the dough all the way down one side.

Fold the dough over the top of the meat and stick one edge over the top of the other edge. Gently press down to ensure a tight seal and mould the resulting parcel into a round shape.

Oil a baking tray before covering it in greaseproof paper and then using a pastry brush lightly oil the surface of the greaseproof paper.

Cut your sausagemeat filled dough into about 6 pieces.

Place each piece with the seam side down onto the baking tray.

Place the remaining egg into a bowl or cup and beat well.

Using a pastry brush glaze each of the parcels with a good coating of egg.

Take a pair of clean scissors and snip several ventilation holes in the top of each parcel.

Place the baking tray into the oven on a low shelf.

Bake for approximately 1 hour and 15 minutes, or until golden brown.

Remove tray from the oven and using a fish slice carefully lift the sausage rolls from the greaseproof paper and place on a wire rack to cool (or serve immediately if you prefer to eat them hot).

Delicious served either hot or cold.

The size of the parcels can be adapted to make smaller and more traditional sized sausage rolls if you prefer, however this will require more puff (or flaky) pastry and the cooking time will need to be reduced accordingly to avoid overcooking.