SAUSAGE ROLLS (MAKES 12) METHOD

INGREDIENTS

22g plain flour ¼ tsp salt 85g Trex, chilled plus a little extra for greasing 3-4 tbsp chilled water

Filling

300g sausage meat 4 spring onions, very finely chopped 2tbsp fresh parsley, chopped

Salt and freshly ground black pepper 1. Sift the flour and salt into a large mixing bowl. Add the Trex, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. 2. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball – it should be firm enough to roll out without cracking. Wrap the pastry in cling film and chill for 10 minutes.

3. Preheat the oven to 200°C/ fan oven 180°C/Gas Mark 6. Grease 2 baking sheets with a little Trex.

4. Roll out the pastry on a lightly floured surface into a large rectangle and cut into three 10cm (4in) wide strips. 5. Mix the sausage meat, spring onions, parsley and seasoning together. Divide into three equal pieces, then roll these into three lengths, placing one onto each strip of pastry. Brush the pastry edges with the glaze.

6. Fold the pastry strips in half, lengthwise, to enclose the sausage-meat, pressing the cut edges together firmly to seal them. Brush with the glaze.

7. Cut the sausage rolls into suitable lengths, arrange on the baking sheets, then prick the tops with a fork, or slash them 2-3 times with a sharp knife.

8. Bake for 18-20 minutes, until golden brown. Serve hot or cold.