More exciting than sausage rolls. You can serve them hot but they are just as good cold for lunchboxes or picnics.

Sausage Pockets

1 sheet ready rolled puff pastry

8 sausages

4 tbsp of your favourite cheese grated

1 tbsp mustard (English, grain or Dijon)

1 beaten egg

Cooking temperature: Gas 6, 200°C, fan 180°C.

Cooking time: 20-30 mins.

In a frying pan brown the sausages but don’t cook through.

Roll pastry from the long side so it is the right size to cut into 4 squares.

Spread some mustard over each square and scatter over the cheese.

Place 2 sausages on each square so they are each side of a point.

Fold the opposite point over then the 2 sides using the beaten egg to glue in place.

Brush with egg and put on a baking tray.

Bake for 20-30 minutes until golden.

These are very good served with red onion marmalade. Cut three red onions into wedges and fry until soft and browning in the pan you cooked the sausages in. Add 2 tbsp balsamic or red wine vinegar and 2 tbsp brown sugar and cook gently for ten minutes.

Recipe from the More Seasoning Cook Book compiled by The New Forest Marque and the New Forest website