Remove the pastry from the fridge and unroll

Remove the pate from the tray and spread across the pastry, trying to keep it the same thickness

Sprinkle on the dried herbs, season with salt and black pepper

Next roll the pastry, starting at the short side, roll tight then wrap and pop in the freezer for 45 minutes ish, this will help firm up the sausage.

Then cut into max 1cm slices/circles - pop on a tray and freeze, bag up and pop back in the freezer for when you want them.

Before your guests arrive or the family want them - preheat the oven 200C/400F/Gas6

Place on a baking tray with greaseproof paper with space around them (don't pack them on as they'll expand)

Egg wash and bake for 12-15 minutes until golden and baked.

Sprinkle with fresh herbs SERVE!!! with something delicious to drink