Ultimate sausage puffs

Method

1. Heat the oil in a pan over a medium heat, then gently fry the shallots for 5 minutes until soft. Add the garlic, fry for a couple of minutes, then tip into a bowl and leave to cool.
2. Add the sausagemeat to the bowl. Finely slice a quarter of the pancetta and add. Mix well with your hands. Season, mix in the herbs and nutmeg, then shape into 30 walnut-size balls. Flatten slightly and chill until needed.
3. Roll out both pastry blocks on a lightly floured surface to form two large rectangles measuring about 40cm x 24cm and the thickness of a pound coin. Cut each one into 15 squares about 8cm x 8cm. Cut the remaining pancetta slices in half and place a half piece on each square.
4. Put the cheese on a plate, then roll the meatballs in the cheese to coat. Place a meatball on top of each piece of pancetta. For each puff, brush the exposed pastry edges with beaten egg, bring the four corners together over the sausagemeat to form a parcel and gently squeeze to seal. Brush the parcels all over with beaten egg and chill for 15 minutes.
5. Preheat the oven to 200°C/fan180°C/gas 6. Place the puffs on a baking sheet and bake for 25-30 minutes until golden. Cool on a wire rack for a few minutes; serve warm.