Sausage rolls – makes 12
For the pastry
4oz plain flour
pinch of salt
For the sausage meat
225g sausage meat
1 apple, grated
small handful of chopped sage
1 egg to seal
First off make the pastry. Your butter will need to be very cold so if it feels a little soft from the fridge pop it into the freezer half an hour before you start. Place the flour into the bowl and add the salt. Grate the butter into the bowl.
Using a knife stir the butter through the flour, making sure it is well coated. Add enough ice cold water to make a dough that cleanly leaves the side of the bowl (approximately 16 tsp). Wrap the pastry in clingfilm and refrigerate for 30 minutes.
Meanwhile mix the sausage meat, the grated apple and finely chopped sage until everything is well distributed.
Preheat the oven to 220C/200C FAN. Roll out the pastry into a rectangle and cut it into two strips. Divide the sausage meat mix into two, roll out to the length of the rectangle and place down the centre of each strip.
Brush beaten egg down one side of each strip and fold the pastry over the sausage meat, pinching to seal. Turn so that the seal is on the underside and cut each long roll into six. Snip the top with scissors to allow steam to escape. Place the sausage rolls on a baking sheet and bake for 20 minutes, until golden and crisp. Transfer to a wire rack to fully cool.