Spoon into the pie dish. Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish.

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.