Giant sausage roll

I can't really claim credit for this one - your Dad made it while I was on a trip to London. You both spent ages playing in the snow on Grandma's sledge today (the sledge is a doozy of a thing, a wooden bench on cast iron runners that's large enough to seat at least four small children, and goes like the clappers downhill).

You'll need:

200-300g sausagemeat (either split some sausages and remove the meat from the casing, or buy some sausagemeat - ours was pork and apple)
half a block (about 250g) of puff pastry
a little beaten egg

Making a sausage roll (or rolls, if you make little ones), is dead easy. First of all, you'll need to stick your oven on high (about 180-190 degrees C).

Then roll out your puff pastry, to A4 size. Assemble your sausagemeat along one side (in a long roll/sausage shape), then carefully roll up in the pastry. You'll need to seal the edge with a little water, or beaten egg.

Place on a baking tray (preferably on a silicon sheet, or sheet of greaseproof paper). Brush the top of the pastry with beaten egg. If you want it to look really fancy, you could slash the pastry top with a knife.

Bake in the oven for 20-30 minutes, until golden brown. Obviously if you make small sausage rolls, these will cook quicker. You could get all poncey and start doing things with plaits of pastry, but to be honest the plain ones always taste the best.