Five spice sausage rolls

Preheat the oven to 180ºC fan and line two baking trays with greaseproof paper

Add a dash of oil to a frying pan and cook the onion gently until softened but not coloured. Add the garlic and ginger and cook for a further minute, stirring to ensure it doesn’t burn. Remove from the pan and set aside to cool

Combine the sausagemeat, white pepper, five spice and cooled onion mixture with some salt and mix well – this is easiest using your hands

Take a teaspoon or or so of the sausagemeat and cook it in a hot frying pan to check the seasoning. Taste and adjust the amount of salt, pepper or five spice to taste

Place the rectangle of pastry onto a lightly floured surface and cut in half lengthways so you have two long pieces

Divide the sausagemeat in half and spread it out into two long sausages along the centre of the strips of pastry

Brush one edge of each strip of pastry with beaten egg and roll the pastry over to seal into two tubes. Roll each tube over so that the seam is underneath

Cut each tube into two inch lengths, transfer to the baking trays and brush each with beaten egg, taking care to brush all over the surface but avoid the sides – brushing the sides with egg will stop the pastry from puffing up properly

Top each sausage roll with a sprinkling of sesame seeds

Transfer the trays to the oven and bake for 25 minutes, or until puffed and golden. Allow to cool a little before serving with mango chutney