Preheat oven to 220°C, 200°C Fan, Gas Mark 7.

Roll out the puff pastry on a floured surface (or use ready rolled). Cut into 2.5 cm strips and dot with tomato ketchup, mustard or yeast extract.

Take each strip of pastry; place a Pork chipolata sausage on each strip and wind-up. (Sufficient pastry to make about 24 ‘twist’ rolls).

Brush with the egg wash and place on a baking sheet and cook in a preheated oven for approximately 15 minutes until golden.

Serve with baked beans, corn on the cob or a mixed salad and your favourite relish or chutney.