Sausage and Egg Roll

• 1lb pork sausage meat
• 8oz shortcrust pastry
• 2 h

Press sausage meat flat on a floured board or table. Cover with chopped hard-boiled egg and finely-chopped shallot. Sprinkle with some dried or fresh sage and season to taste. Roll up as for a Swiss roll. Roll out the pastry and put the sausage in the middle. Bring up the sides and seal well. Brush with milk and pat on some grated cheese. Bake at 400°F, 200°C, gas mark 6 for about forty-