PREPARE: Heat the oven to 200°C / 400°F / Gas 6 and line an oven tray with baking paper. Remove the pastry from the fridge to soften a little.

SAUTÉ THE APPLE AND ONION: Heat the butter and oil in a frying pan until the butter has melted. Add the apple, onion and thyme leaves and cook gently for 5 minutes until the onion has softened, but not browned. Remove from the heat and set aside to cool for a minute or two.

MAKE THE SAUSAGE FILLING: Combine the pork, breadcrumbs, parsley, egg, salt, allspice and a few grinds of black pepper in a large mixing bowl. Stir in the cooled apple and onion mixture, then use your hands (or a spoon) to mix until smooth.

ASSEMBLE THE SAUSAGE ROLLS: Lay the pastry sheets on the prepared baking paper. Cut into three pieces approximately 30 x 15 cm / 12 x 6 in. Don’t stress about exact measurements and break out the ruler, this is a guide only. Divide the sausage mixture into three and roll each into a long sausage shape. Place each on a piece of pastry and roll up with the seam of the pastry underneath.

CUT, GLAZE AND BAKE: Cut the sausage rolls into the desired length and arrange them on the tray. Brush thoroughly with the beaten egg yolk and sprinkle over the sesame or poppy seeds (if using). Bake in the preheated oven for 30-35 minutes until puffed and deep golden brown.

SERVE: Serve hot with plenty of tomato ketchup for dipping!