“I grew up with sausage rolls in my dad’s bakery and they’re still probably my all-time number one food,” says celebrity chef Paul Hollywood. “This elaborate plaited version is a great way to show off your pastry skills.
“The sausage meat is flavoured with roasted peppers, fennel seeds and chilli flakes, but you can leave out these extras and just use your favourite sausages – it’ll still taste amazing.”
Method:
1. For the filling, heat the olive oil in a small frying pan, add the onion and cook over a medium-low heat for 7–10 minutes until softened. Add the garlic, fennel seeds and chilli flakes and sauté for another minute. Transfer to a medium bowl and leave to cool.
Method:
7. Brush the pastry with beaten egg and sprinkle with poppy seeds. Bake the plait in the oven for 35–45 minutes until crisp and piping hot. Leave to stand for 10 minutes before slicing. It is delicious hot or cold.