Ingredients

• All-purpose flour, for dusting
• 1 sheet of puff pastry, thawed but cold
• 1 egg
• 12 chipolatas (about 14 ounces)
• 1 teaspoon fennel seeds
• Parmesan cheese, for grating
• 1 tablespoon sesame seeds

Procedure

Turn the oven on to 425 degrees F.  Dust a clean surface with all-purpose flour and unroll the puff pastry.  Cut the pastry lengthwise so that you have two rectangles, each approximately 5 x 14 inches.  Beat the egg in a little bowl, then use a pastry brush to paint the pastry halves.  Line the sausage up so you get six on each half.  Bash 1 teaspoon of fennel seeds in a pestle and mortar (I use a spice grinder) and spindle over.  Finely grate a layer of Parmesan over the sausages. Fold the pastry over the sausages, then use a fork to quickly crimp the edges together so you end up with two long sausage rolls.  Pain these with the rest of the egg wash, then sprinkle over the sesame seeds.  Drizzle olive oil over the baking sheet, then roughly cut each long roll into ten smaller rolls.  Lay the rolls on the oiled baking sheet and put into the oven on the top shelf for around 15 minutes, or until golden and puffed up.

Excerpted (with some minor modifications from me) from Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast