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Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation.

Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside. Flour the work surface again and quickly roll out the chilled pastry to a 15x60cm/6x24in rectangle.

If you buy ready-rolled pastry, just cut in half lengthways. Form half of the sausage meat filling into a long log shape, leaving about a finger width on each side of the pastry. Brush the sides ...

These traditional, no-frills sausage rolls are based on a recipe from Alexa Johnston's excellent book Ladies A Plate. They are easy to make. Just follow the step-by-step instructions below.

Spoon 3 tablespoons of the thickened sauce mixture onto the filo pastry. Roll the pastry into a long sausage containing the sauce. Repeat until all the layers of filo are filled and rolled into ...