The Ultimate Sausage Roll

Let me be clear, this is no ordinary sausage roll. I've been perfecting the details for a few years now and I am finally happy that this IS the best ever. It's practically a meal in itself and people will bite your hand off for the recipe so here it is...

Ingredients (makes 12)

The pastry

• 500g pack ready-made puff pastry (Plus a little plain flour for dusting)
• 8 Parma ham slices
• 65g freshly grated extra mature cheddar
• 1 egg, beaten                                                                                                                                    

The filling     

500g best quality sausage meat (I buy good sausages and remove the skins)
• 1 small onion, finely chopped
• 25g raw carrot, very finely diced
• 25g raw swede, very finely diced
• Large bunch fresh herbs, finely chopped (I used flat leaf parsley & sage)
• 2 tsp Colman's English mustard
• 1/4 tsp ground fennel seeds
• a good pinch of white pepper

Method:

1. Roll the pastry out on a lightly floured surface into a 60cm x 24cm rectangle. Lay the Parma ham slices over one half, overlapping them slightly, and sprinkle with the cheddar. Fold the uncovered pastry over to sandwich the ham and cheese, then press down around the edges to seal
2. Roll out the pastry parcel to form a slightly larger rectangle, about 33cm x 28cm. Slice in half to make two 33cm x 14cm strips.
3. Mix the filling ingredients in a large bowl and season with salt and black pepper. Divide in half, then roll each half into a 33cm log using damp hands. Lay a log along the middle of each pastry strip. Brush the pastry edges with a little beaten egg, then fold over to enclose the meat (with the join underneath). Seal well and either leave to cook as it is or using a sharp floured knife, cut each log into 6 rolls, each about 5.5cm long. Brush with more beaten egg, then chill for 20 minutes. 
4. Cover a baking sheet with grease proof paper and put it in the oven and preheat to 220c  or 200c fan assisted/gas 7.
5. Lightly score the tops of the rolls with a sharp knife, then transfer to the hot baking sheet. Bake for 15-18 minutes (may take a little longer if you're cooking the logs whole)  until golden, risen and piping hot. Cool a little and serve warm, or allow to cool completely.

Don't take my word for it, this is the feedback from some of the girls at work:

Amy: "I have died and gone to sausage roll heaven!"
Lynne: "AMAZING sausage rolls... can you send me the recipe unless its a secret?"
Ndiana: "The sausage roll is heavenly!!!"