Ingredients

• 1 pack of vegetarian sausages
• 1 pack of buttery puff pastry, ready rolled
• grated Parmesan
• Maldon Salt
• 1 egg yolk mixed with a little milk

Method

• Fry the sausages until nicely brown, but don’t overcook them. Set aside to cool.
• Roll out your pastry and cut into six squares. Wrap each square around one vegetarian sausage and lay on a baking tray with the fold down.
• brush with your egg mixture and sprinkle over the parmesan and Maldon Salt.
• Bake in the oven at 180C fan for around 25 minutes or golden.

Maldon Salt now comes in grinder and tub formats as well as the much-loved traditional box format. Maldon Salt is available in most stores, delis and supermarkets. They have been master salt makers since 1882.