INGREDIENTS

• 500g sausage meat or 8 sausages of your choice
• 50g good quality flavourful Cheddar cheese (Jules recommends Godminster if you can get your hands on it), cut into small diced cubes
• 50g Branston pickle, small cut if possible or a pickle/chutney of your choice
• Puff pastry, ready-rolled or block
• 1 large egg, separated

(Optional: sesame seeds, poppy seeds and sea salt to sprinkle over the slice before cooking)

METHOD

• If using sausages, run a sharp knife along the length of the sausage and squeeze out the sausage meat.
• Meanwhile, make an eggwash with the yolk from the separated egg and some salt, reserve for later.
• Use the mixing bowl to combine the sausage meat with the cheese cubes, the egg white and the pickle until thoroughly incorporated
• Mould into a long D-shaped sausage, around 20cm long by 5cm diameter, reserve.
• Roll out the pastry if using block pastry, you will have a rectangle around 25cm by 15cm.
• Make 10 downward diagonal cuts either side of the sausage meat, then eggwash all visible pastry.
• Fold each of the end pieces of pastry over the sausage, then starting from one end fold one piece from either side overlapping on the sausage. Carry on until the sausage is completely covered.
• Eggwash all visible pastry then if using sprinkle with the sesame, poppy seeds and sea salt; then transfer to the baking sheet lined with silicone paper.
• Bake at 175 Centigrade for around 35-40 minutes or a core temperature of 80 Centigrade has been achieved.
• Rest for at least 15 minutes before cutting.