1. Sift the flour into a large bowl. Add a large pinch of salt. Remove the butter from the freezer and, holding with some aluminium foil, grate into the flour. If it sticks on the grater, dip it into the flour. 2. Use a knife (not your hands) to mix the butter throughout the flour until all the butter is coated in flour. Add enough cold water to bring the mixture together into a dough, using your fingers. 3. Cover and place in the fridge for 30 minutes. 4. Pre-heat the oven to 220°C. 5. Meanwhile, mix together the sausage meat, chili, paprika, onion, garlic and sage. Season with salt and pepper. If you want to test the seasoning, take a small amount of the mixture and fry it in order to taste it. 6. Roll out the pastry as thin as you can, into a long strip about 6 inches wide. Make a long roll of the meat mixture down the middle of this strip. 7. Beat the egg and milk together, then use a pastry brush to brush this along one edge of the pastry. Fold the other side over the meat first, then this one on top, pressing gently to seal the pastry. 8. Turn the entire roll over, so the seam is on the bottom. 9. Brush the top of the roll with more egg wash and sprinkle on plenty of sea salt. 10. Cut into the size sausage rolls you want (I like to have them about 1cm wide, to make single mouthfuls), then arrange on a baking tray and pop them into the oven. 11. Bake for 30-40 minutes, until golden in colour. 12. Serve hot or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
