Preheat the oven to Gas Mark 7, 220°C, 425°F. Unroll the pastry and cut it down the middle lengthways. Remove the skin from the sausages, then place them down each length of pastry and cut the pastry across so that each sausage sits on its own square. Mix the yolk and milk and use as a glue on the edge of each square, then wrap them up. Press the edges gently together and lay joined-side down on a lightly oiled oven tray. Brush the tops with the rest of the egg mix and sprinkle some sesame seeds on top. Bake for 25-30mins or until golden. Top tip I serve the sausage rolls with a plateful of chopped raw veggies - and ketchup, of course. Fay's Family Food by Fay Ripley, text © Fay Ripley 2009, photography © David Munns 2009, published by Michael Joseph.
