Tom Kerridge’s pork, cranberry and pistachio sausage rolls

Unroll the pastry (1 pack) onto a lightly floured (as needed) surface and gently roll over it with a rolling pin to smooth. Cut in half lengthways to make two equal rectangles, each approximately 12cm x 32cm. Transfer to a lined baking tray and freeze for 10 minutes to firm up.

Meanwhile, put the bread (1 slice) in a food processor and blitz to fine crumbs. Measure out 30g of breadcrumbs and transfer to a small bowl. Pour over 2 tbsp of the milk (2 tbsp) and leave to soak for a few minutes.

Add the pistachios (80 g) to a dry frying pan over medium heat, toast for 2 minutes, until lightly golden and then leave to one side to cool before roughly chopping.

Remove the skins from the sausages (1 pack) and put the sausagemeat in a large bowl. Add the ras el hanout (2 tsp), cranberries (40 g), pistachios and soaked breadcrumbs. Season with a pinch of salt and plenty of black pepper, then mix until well combined. Divide the mixture into two equal portions and chill until needed.

Spoon one portion of the sausage mixture into a piping bag and snip off the end to create a 2.5cm opening. Pipe the filling down the centre of one pastry rectangle. Alternatively, lightly wet your hands and shape the mixture into a long sausage down the centre of the pastry. Brush the long edges of the pastry with a little bit of the beaten egg yolk (1), then bring the pastry up and over the filling, overlapping slightly to seal. Turn over so the seam is underneath. Repeat with the remaining pastry and filling.

Freeze the rolls for 20-30 minutes until firm. Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6, and line a baking tray with greaseproof paper.

Trim the ends from each sausage roll, then cut each one into six equal pieces. Arrange on the lined tray, seam-side down, leaving space between them. You can transfer the uncooked sausage rolls to an airtight container lined with greaseproof paper and freeze for up to a month. Defrost completely before baking.

Beat the remaining egg yolk with the remaining 1 tbsp milk (1 tbsp). Brush over the sausage rolls, then sprinkle with the nigella seeds (1 tsp). At this stage, the sausage rolls can be covered and chilled until ready to bake.

Bake for 25-30 minutes, until the pastry is puffed and golden and the filling is cooked through. Leave to cool for 5 minutes before transferring to a serving platter. Serve warm, with Dijon mustard (as needed) on the side, if you like.