6 good herby pork sausages, skinned
1 tsp fennel seeds, toasted and crushed
pinch chilli flakes (optional)
handful flat-leaf parsley, finely chopped
1 × 350 g puff pastry sheet
1 tbsp wholegrain mustard or red onion chutney
1 egg, beaten
sesame seeds or poppy seeds to finish
watercress, to serve
- Heat the oven to 200C/fan. Mix the sausage meat with the spices and parsley. Unroll the pastry, and lay it on a baking sheet. Brush the middle, lengthways, with mustard or chutney. Form the sausage mix into a big sausage and lay it on top.
- Make diagonal cuts, 1-2 cm apart, in the pastry either side of the sausage, then bring the strips up and over the top alternately to make a plait.
- Brush with egg and scatter with seeds. Bake for 25-30 minutes until puffed and golden. Serve with watercress.