Homemade sausage rolls

Preheat the oven to 180 ° C.

Dust a clean worktop or large cutting board with some flour. Let the puff pastry thaw, remove the plastic sheets and place them on top of each other.

Roll out the puff pastry into a 25 by 30 cm slice and cut the slice lengthwise into 3 pieces.

Cut the skin of the sausage with a sharp knife and remove the sausage meat. Place a stripe of sausage meat in the length of the sausage rolls.

Split the egg. Stir the yolk (protein is not used) into a bowl with the milk.

Brush the dough on both sides of the meat with the egg yolk milk mixture.

Fold the dough over the sausage meat and press firmly. Make sure the dough fits well on the sausage meat and there is not too much air in between.

Push a fork into some flour and use the fork to firmly press the edge of the puff pastry.

Brush the top of the sausage rolls with the egg yolk milk mixture and sprinkle with the sesame seed.

Cut the buns into pieces of about 4 cm with a sharp knife and place them on a baking sheet covered with parchment paper.

Fry the sausage rolls for 15-20 minutes, or until they are golden brown and beautifully seasoned. Eat them warm or let them cool on a grid.