For the filling:

1. Peel and finely chop the shallots. Pluck the coriander leaves and chop them. Peel and chop the lemon zest. Combine the shallots, coriander, lemon zest, spices and sausage meat and season with salt, then divide into six balls of the same size.

Assembly and cooking:

1. Divide the dough into six equal portions and roll out into rounds about 5 mm (¼ inch) thick.
2. Place a ball of filling on each round and close up the dough, pinching it together well in the middle to seal, and roll the ball a little to smooth it out. Whisk the egg. Glaze each ball and wrap it in 1 slice of smoked bacon.
3. Arrange the sausage rolls on a baking tray lined with baking paper, with the bacon join underneath. Bake at 180°C (350°F/Gas 4) for 30 minutes.