Paul Hollywood shows how to make mini sausage plaits on The Great British Bake Off 2014 Masterclass with Paul and Marry Berry.

The sausage filling is spiked with black pudding, enhanced with a savoury mushroom base and topped with caramelised onions. Wrapped in crisp, buttery ‘plaited’ pastry, it looks really impressive but is easy to make.

The ingredients for the puff pastry are: 100g strong white bread flour, 100g plain flour and pinch of salt and 165g chilled unsalted butter.

For the filling: 300g chestnut mushrooms, trimmed, salt and pepper, 2 tbsp thyme leaves, 1 tbsp sunflower oil, 25g unsalted butter, 2 red onions, thinly sliced, 2 tsp soft brown sugar, 1 tbsp sherry vinegar, 300g top-quality sausagemeat (or skinned butcher’s sausages),100g black pudding, cut into 1–2cm pieces, 1 free-range egg, lightly beaten, to glaze and 1 tsp sesame seeds.