Roll out the ready-made puff pastry and cut directly down the middle. Slice the Polish kielbasa up and add it to the sausage meat, then season with salt, pepper, and mixed herbs.

Mix well and then form the sausage meat into two long logs. Place one log in the centre of one piece of pastry and roll it up, sealing the join with a drop of water. Repeat with the second sausage log and piece of pastry.

Separate the egg and whisk the yolk with lashings of Henderson’s Relish. Cut each pastry roll into four equal pieces, making eight sausage rolls in total. Use the egg and Hendo’s mixture to egg wash each sausage roll and then sprinkle with mixed herbs to finish.

Bake the sausage rolls in the oven at 180°c for 20 minutes, take out and baste again with the eggy Hendo’s mixture, then bake for a further 20 minutes. Serve hot with a Polish Musztarda on the side.