3-ingredient extra-veg sausage rolls recipe

1. Remove the pastry from the fridge so it comes to room temperature. Squeeze the sausages out of their cases into a bowl. Mash the sausage meat together. 
2. Unroll the pastry and slice down the middle lengthways. Evenly divide the sausage meat and roll into an oblong sausage shape as long as the length of the pastry. Place the 2 sausages along one side of the slices of pastry. Brush the other side and around the edges with the beaten egg to fully coat. 
3. Take the pastry from the other side and roll up tightly, then seal shut by pushing down with your finger. Do the same with the other sausage roll and pop in the fridge for 30 mins to chill. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. 
4. Take the pastry out of the fridge and brush all over with the remaining beaten egg. Slice each roll into about 8 pieces and pop onto the lined baking tray. Pop in the oven to bake for 25 mins until golden and crisp. Serve warm with plenty of your favourite condiments.

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Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.