Pork and apple sausage rolls

Ingredients

	Puff pastry sheet - 320g
	Pork sausage meat - 350g
	Small apple, cored and chopped - 1
	Small red onion, finely chopped - 1
	Tbsp sagechopped - 1
	Tbsp Hoisin sauce - 2
	Egg beaten - 1

1	Preheat the oven to 220°C/200°C in a fan oven/gas mark 7.
2	Mix the sausage meat, apple, onion and sage together in a bowl. Stir until well mixed.
3	Unroll the puff pastry sheet and cut in half down the long side. Place one of the halves of pastry with the long side at the top. Brush one half with 1 tbsp of Hoisin sauce to within 1cm of the bottom of the long side.
4	Divide the sausage meat mixture in half. Place one half of the sausage meat along the centre of the top side of the pastry in a sausage shape. Bring the top pastry edge back down over the filling and roll up firmly.
5	Brush the bottom edge with the beaten egg, seal the edge underneath the roll.
6	Cut into 4 even lengths and make 3 cuts across the top surface of each roll with a knife.
7	Place apart on the baking tray. Repeat with the remaining ingredients to make another 4 sausage rolls.
8	Brush with the beaten egg and bake in the preheated oven for 18-20 minutes, or until golden brown.