Cut each long sausage roll into 4 pieces, trimming down and discarding the ends

METHOD

1. Preheat the oven to 200°C (400°F/ Gas Mark 6). Line 2 baking sheets with non-stick baking paper.

2. To make the filling, put the sausage meat in a food processor with the sweet chilli sauce, basil pesto, 2 eggs, salt and pepper and blitz to combine, then transfer to a piping bag.

3. Roll out the pastry on a lightly floured work surface to make a long rectangular shape that measures 35cm x 33cm (14in x 13in), then cut the pastry in half again lengthways. Pipe half of the sausage meat filling into a long log shape that will run the whole length of the pastry making sure it’s approximately 5mm (¼in) from the edge. Break the remaining egg into a bowl and add the milk and a pinch of salt, then lightly beat together to make an egg wash. Brush the sides of the pastry with the egg wash, then fold the pastry over to enclose the filling and press down well to seal the edges, either crimping them with your fingers or pressing down with a fork. Repeat with the rest of the pastry and filling.

4. Cut each long sausage roll into 4 pieces, trimming down and discarding the ends. Glaze the sausage rolls with the rest of the egg wash, then sprinkle each one lightly with sesame seeds and arrange on the lined baking sheets. Bake in the oven for 20-25 minutes, until cooked through and lightly golden.

5. To make the dip, place the peppers in a food processor with two tablespoons of the oil from the jar along with the feta and lemon zest. Blitz to combine and season with salt and pepper to taste. Serve with the sausage rolls.