Tangy sausage roll
Makes 10 slices 4 tsp English mustard 250g strong flour, plus extra for dusting 150g chilled unsalted butter, cubed, plus extra for greasing 2 eggs 100ml ice-cold water 350g sausage meat 50g breadcrumbs 1 tbsp chopped fresh sage leaves 1 tsp black sesame seeds 1 tsp yellow mustard seeds sea salt and black pepper
Place the flour and a pinch of salt in a large bowl, add the butter cubes and stir together. In a small pot, whisk 1 egg with the ice-cold water. Stir the water mixture into the flour and bring together by hand into a dough, adding a little water if it is too dry or a little flour if the mixture is too wet. Dust a kitchen surface with flour and roll the dough out to a 40 x 10cm rectangle, with the shortest side facing the front edge of the work surface. Fold the end of the pastry two thirds into the rectangle and fold the remaining side over to make a square. Turn the pastry 90 degrees and roll it into a rectangle again and repeat the folding process. Repeat the rolling and folding process once more, then wrap in an airtight wrap and leave to chill for 1 hr.
In a large mixing bowl, mix together the sausage meat, breadcrumbs, sage and mustard, then season with black pepper.
Preheat the oven to 200°C/gas mark 6 and grease a large oven tray. Lightly dust the kitchen surface with flour. Roll the pastry into a rectangle and trim to make a neat 38 x 15cm shape, then roll the sausage mixture into a sausage shape the length of the pastry and place in the middle of the rectangle. Place one side of the pastry over the sausage meat, then fold the other side over. The pastry should overlap slightly. Transfer the sausage roll to the prepared tray, seam down. With a sharp knife, cut small diagonal slits across the top of the sausage roll, approximately 5cm apart. Beat the remaining egg in a small bowl, then brush the sausage roll with the egg. Sprinkle with the sesame seeds and mustard seeds, and bake for 20-25 mins until golden and the meat is cooked throughout. Allow to cool slightly before serving or let cool completely, then chill, before serving cold.