My children like sausage rolls and so I always prepare some veggie ones and meat ones. These will mainly be eaten while travelling to the festival, then during and after setting up the tent. The chore of preparatory baking is minor compared to the disappointment, expense, and diminishment of soul that comes from chowing down at a motorway service station.
1 portion of rough puff pastry
1 packet of veggie sausages
1 packet of organic bangers or 250g sausage meat
1 beaten egg
On a floured surface, roll out half the pastry into one long strip about 15cm in depth.
Spread a layer of ketchup down the middle and lay a veggie sausages or meat sausage on top.
Brush the nearside edge of the pastry with egg wash and fold over.
Pinch the edge with a fork, cut into large or small rolls.
Cut two little slits into each roll, brush with egg wash and cook in a hot oven (200oC) for 15 to 20 minutes.