Laura and Rory’s Sausage Rolls

Makes 10-12 rolls For the pastry, you will need: • 1kg plain flour • 20g salt • 300g unsalted butter • 400g cold water • 500g chilled unsalted butter For the filling, you will need: • 500g pork sausage meat • 50g cooked, diced chorizo • 1 apple, peeled and grated • 6-8 sage leaves • Salt and pepper • 1 beaten egg, reserving some for sealing and brushing the top of the rolls

1

Blitz together all the filling ingredients, reserving a small amount of the egg for later.

2

For the puff pastry, put the flour, salt and 300g of butter into a mixer with a dough hook.

3

Start the mixer on a slow setting, and add the cold water slowly, gradually increasing the speed. Mix until it comes together like a dough, then add the 500g of chilled butter. Knead with the dough hook for one minute.

4

Turn the pastry out on to a floured work top, and form into a 5cm-high block, then wrap in cling film and refrigerate for one hour. After one hour, on a floured surface and with a rolling pin, flatten the pastry to 2cm thickness. It should be approximately 35x25cm.

5

Roll the dough into a long rectangular shape, about 1cm thick and about 1m long. Fold the left edge into the middle and then the right edge to meet the left in the middle. It will look like a book.

6

Repeat this last step again, then refrigerate for an hour. Repeat the folding process twice more, then refrigerate for an hour.

7

Preheat your oven to 175C, 350F, Gas 4. Roll out the pastry into a large rectangle. Running parallel to the long side, cut in to 10cm-wide strips. Pipe the filling the length of each strip, leaving a 1cm edge. Egg wash the 1cm edge, then fold over the pastry and seal. Cut into your preferred lengths, then egg wash the tops and bake for about 30 minutes, or until golden brown.