Christmas Stuffing Sausage Rolls

Squeeze the meat out of the sausages and add to the same bowl. Grate the apple, then squeeze the gratings to remove excess moisture and add to the bowl. Add the cheddar and breadcrumbs, then season generously with salt and pepper. Mix everything together and set aside.

Warm the cranberry sauce in a pan with a splash of water. This will loosen it so it spreads more easily. Meanwhile, unravel the sheet of puff pastry. Cut it in half lengthways and spread cranberry sauce over both rectangles, leaving a 1 ½ cm border.

Divide the stuffing mixture into two parts. Spread one half of the mixture along the length of one of the pastry rectangles. You want this to be in a cylindrical shape and slightly closer to one edge. Repeat for the other pastry rectangle.

Brush the top of the stuffing mixture and borders with beaten egg. Tightly roll the larger side of the pastry over the stuffing mixture to encase it. Use a fork to press down where the pastry meets. Cut into 12 sausage rolls, place on a tray lined with baking paper and chill in the fridge for 15 mins.

Brush the remaining egg over the sausage rolls and sprinkle over the sesame seeds and some sea salt. Bake for 30 mins until cooked through and deep golden-brown. Remove from the oven, stack them up and enjoy!