Wood Pigeon Sausage Rolls

10 pigeon breasts
500g (171⁄2oz) pork sausage meat
1 tbsp chopped fresh thyme
1 tbsp wholegrain mustard
1 tsp Worcester sauce
Salt and pepper
500g (171⁄2oz) puff pastry
1 egg, beaten

1. Pop the pigeon breasts in a food processor and whizz until coarse.

2. Add the pork mince and combine the meats really well. Add the thyme, mustard and Worcester sauce and season lightly.

3. Roll out the puff pastry to a 5mm thickness and cut it into 4in wide strips. Form the sausage mix into a long sausage about an inch thick between your hands and lay it down the middle of the strips. Brush the edges with beaten egg and roll the whole thing into a sausage roll.

4. Glaze the outside of the woodpigeon sausage rolls with eggwash, decorate the pastry with a fork ( if you wish) and cut into appropriate lengths.

5. Bake in a hot oven for 15 minutes at 200°C/400°F/Gas Mark 6 or until golden brown. Bask in your glory.