Sausage rolls with rough puff pastry

Sausage rolls with rough puff pastry
Makes 12

This is a very high fat recipe! Use shortcrust pastry for lower fat portions. Add seeds to increase the fibre.

Ingredients
Rough puff pastry
200g strong flour
200g butter/margarine or lard – you choose
pinch salt
about 125ml cold water

Filling
300g sausage meat
egg for glaze

You can add sesame seeds, pumpkin and sunflower seeds to the glaze.

Method

1. Preheat the oven to 200°C/ Fan 180°C/ Gas 6.
2. Cut the fat into chunks – butter/margarine or lard – and work in with a knife.
3. Pour in most of the water and mix to a stiff dough. Cover with cling film and rest in fridge for 20 minutes.
4. Turn onto a floured board, form into an oblong. Roll out to about 20cm x 40cm.
5. Fold the top third down then the bottom third. Turn the dough in a quarter turn.
6. Roll out 3 times more, cover and chill.
7. Cut the pastry in half and roll into 2 oblongs.
8. Spread the sausage meat down each length. Wet the sides of the pastry and roll up and seal.
9. Use a fork to prick and seal the edges of the pastry.
10. Brush with beaten egg for glaze and clip the top with scissors. Put on a baking tray.
11. Bake for 35-40 minutes until golden and crisp.