Preheat the oven to 200°C/180°C fan (400°F), Gas Mark 6 and cut two pieces of baking paper (parchment) the same size as a large baking tray. To make the pastry, use a food processor to blend the ingredients together or put the ingredients into a bowl and use a spoon to stir and squeeze them together to form a smooth, thick dough.

Use your hands to gather it into a ball and divide it in half. Gently roll each half into a sausage shape.

Place the dough sausages on one piece of baking paper, about 10cm (4 inches) apart. Lay the other piece of baking parchment on top and use a rolling pin to roll the dough sausages into two long, thin rectangles about 12 × 30cm (4½ × 12 inches) long and 3mm (1/8in) thick. You can cut away misshapen pieces and add them in as necessary to make your rectangles. You shouldn’t have any leftover dough.

Peel the skin from the sausages (or simply squeeze the meat out) and lay 3 along the centre of each rectangle squeezing or stretching the sausage meat accordingly to fit the length. Use the baking paper to lift the pastry from each edge and roll up to cover the sausages. Use a serrated knife to gently cut each roll into 8 pieces, cleaning the knife frequently so it doesn’t stick and tear the pastry. Use one of the pieces of baking paper to line the baking tray.

Carefully lift the sausage rolls onto the prepared tray. Brush with the egg yolk and scatter over the sesame seeds, if using. Bake for 20 minutes until the pastry is golden brown.

Remove from the oven and serve the sausage rolls warm or at room temperature. Once cooled they will keep in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.