Marmite Sausage Rolls

Ingredients
15g salted butter
150g chestnut mushrooms, finely chopped
1 tbsp Marmite
400g pork sausages, skins removed
1 small red onion, finely chopped
2 tbsp chopped thyme leaves
plain flour, for dusting
215g sheet all butter puff pastry, defrosted
1 egg, beaten
1 tbsp sesame seeds

Heat the butter in a large frying pan until foaming; cook the mushrooms over a high heat for 3-5 minutes, until browned and all the liquid has evaporated. Stir in the Marmite. Cool, then mix with the sausage meat, onion and thyme; season.

On a floured surface, unroll the pastry, halve lengthways and roll each half out about 2-3cm wider. Halve the sausage meat and place in a cylinder along the middle of each pastry strip. Brush one side of each strip with egg, then fold over the other side tightly. Roll so that the seam is underneath. Trim the ends and cut each roll into 8 pieces. Chill on a parchment-lined baking sheet for 15 minutes.

Preheat the oven to 200˚C, gas mark 6. Brush the rolls with more egg; sprinkle on the sesame seeds. Bake for 20 minutes.