He’s here to make the classic sausage ... 60cm long x 15cm wide. Brush with beaten egg on both 35cm sides, leaving the centre un-egged. 4. Using a piping bag with no nozzle and cut nice and ...

If you buy ready-rolled pastry, just cut in half lengthways. Form half of the sausage meat filling into a long log shape, leaving about a finger width on each side of the pastry. Brush the sides ...

In a small bowl, combine tomatoes and caramelised onion. Top pita breads with tomato mixture, cheese, sliced sausage and ...