I used to sell these on my market stall. Use easy shop-brought pastry (puff or shortcrust) if you wish but I love to use homemade, butter-rich shortcrust. I make chunky rolls that would satisfy as a meal. Perfect for picnic lunches.

Makes 4 chunky sausage rolls

For the shortcrust pastry
*150g plain flour, plus more to dust
*sea salt
*75g unsalted butter, chilled and diced
*1 egg, beaten

For the filling
*1 large aubergine
*2 garlic cloves, finely chopped
*1 tbsp olive oil
*500g leftover lamb shoulder, chopped
*1 heaped tbsp sumac
*handful of coriander leaves, chopped
*freshly ground black pepper
*1 egg, beaten

First make the pastry: sift the flour with a little salt and add the butter. Rub quickly with your fingers until it looks like breadcrumbs. Add the egg and bring together with a knife (to keep it cool). Add a little water if needed. Shape into a ball, wrap in cling film and refrigerate for an hour.

Blacken the aubergine over a gas flame, rotating until it looks like there is no hope … that's when it's perfect.Leave to cool. Preheat the oven to 200°C/400°F/gas mark 6. Sauté the garlic in the oil for a minute. Place the lamb and sumac in a bowl and tip in the garlic. Peel and chop the aubergine (don't worry about bits of skin that stubbornly remain). Add to the lamb with the coriander. Season to taste.

Roll the pastry out on a floured surface to 5mm thick - you want it to be sturdy. Cut into rectangles of about 15cm x 12.5cm. Place the lamb mixture in a line about 2.5cm in from one edge.

Brush both edges with beaten egg, fold over the pastry and press. I also fold the pastry back towards the filling (see photo) to ensure it is well sealed.

Prick holes at intervals with a knife. Brush once more with the beaten egg to ensure the rolls turn nice and brown. Cut into 10cm rolls. Bake for 25-30 minutes until crisp. Serve hot or cold.

Recipe from Comfort and Spice by Niamh Shields. £14.99, Quadrille.