Sausage Rolls

Method

1. Before you start, preheat the oven to 200ºC/400ºF/Gas Mark 6 Place the mix in a bowl and rub in the fats until the mixture resembles coarse breadcrumbs. Stir in the beaten egg and sufficient water to form a soft but not sticky dough. Knead well on a surface lightly dusted with Mix.
2. Divide the pastry and sausage meat into three equal pieces.
3. Roll out each piece of pastry to approx 10 x 20cm (4” x 8”) and brush each with beaten egg on one edge.
4. Roll the sausage meat into three sausages 20cm (8”) long.
5. Place one of the sausages onto each strip of pastry. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess.
6. Cut each pastry roll into 4 - 5 small sausage rolls. Place the sausage rolls onto a baking tray and brush over with the beaten egg.
7. Bake in the oven for 20-25 minutes, or until crisp and golden and the sausage meat is completely cooked through.