One of my favorite Chinese restaurant dish is egg rolls but the outer layer is a no-no for low-carb living. So I created this ...

These pork, leek, and apple sausage rolls are no ordinary snack! Watch to learn how to make this delicious and unique twist on a classic favourite. No slimy pink pork paste pumped into a hollow pastry ...

Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes. Preheat the oven ...

Brush the top half of the pastry with egg or milk (this helps the pastry stick together when you roll it). Roll up pastry to enclose the sausage meat in a tight parcel; you should end up with ...

Place the sausagemeat in the centre of the pastry and brush a 2cm/1in strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you ...

Slice it in two to make two long rectangles. Brush a line of the beaten egg up one side. Place a line of the sausage meat beside this. Roll the pastry up and press in the seam with your fingers ...

Place mince, breadcrumbs, egg white, onion ... Repeat with remaining pastry and mince mixture to make 18 sausage rolls. Lightly spray rolls with oil, then season with pepper.

Use your hands to form each portion into a sausage ... Cut each long roll into 5 or 6 pieces. Prick each piece twice with a fork or the point of a sharp knife. Brush with the egg wash and sprinkle ...