- 2 tbsp olive oil
- 1 garlic clove, crushed
- ½ tsp salt
- 300g/10½oz chestnut mushrooms, thinly sliced
- 3 tbsp horseradish purée
- 800g/1lb 12oz beef sausages, skins removed
- 500g/1lb 2oz ready-made puff pastry
- 1 free-range egg, beaten
- little plain flour, for dusting
- Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely.
- Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
- Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width.
- Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry.
- Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes.
- Leave to cool for 10 minutes before eating as they will be very hot.