Sausage and caraway pies

Method

1. Skin the sausages or squeeze them into a bowl, throwing away the skins. Add the pancetta, sun-dried tomatoes, caraway seeds, pepper and mustard then mix together well – there should be enough salt in the sausages and pancetta so you shouldn’t need to add any.
2. Open out the pastry and cut into six even-sized rectangles. Divide the sausage mixture between the pastry then fold over each rectangle to enclose the filling. Using a fork or your fingers, press firmly around the edges to seal. Mix together the egg yolk and a pinch of salt then brush over the parcels. Transfer to a baking sheet and, if you have time, chill for half an hour or so (this resting means they will rise well in the oven later).
3. Bake at 200°C/fan180°C/gas 6 for 30 minutes until golden and risen. Cool a little and serve warm, or cool completely, wrap in waxed paper, and pack into your picnic basket.