Sausage and sage palmiers

Method

1. Heat the oil in a small frying pan, then gently fry the shallots for 10 minutes until soft. Transfer to a mixing bowl to cool. Add the sausagemeat, pork mince and sliced sage to the bowl, season and mix well. To test if the seasoning is right, fry a little of the mixture in a pan until cooked, then season to taste.
2. Unroll the pastry sheet and spread evenly with the pork mixture, leaving a 1cm border around each edge. Roll up each long side to halfway so they meet in the middle. Chill in the fridge for at least 1 hour (or wrap well in cling film and freeze until ready to cook).
3. Preheat the oven to 200°C/fan180°C/gas 6. Cut the chilled roll into slices about 7mm thick, then arrange over 2 baking sheets, leaving a 5cm gap between each slice as they’ll spread a little as they cook. Bake for 20-25 minutes until golden and puffed. Serve warm. 
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