Sausage Rolls

I make these sausage rolls for my children’s lunches at school; it makes a change from sandwiches.

First I make some quick flaky pastry by grating frozen butter onto flour and then mixing together with a palate knife.  A little water is added to form a dough.  The pastry is wrapped in cling film and refrigerated for about 1/2 an hour.

Next I roll the pastry into rectangles and place some sausages which I have de-skinned in a line down the middle.  If the sausages are thin I squish two or three together.

Then I brush a little egg yolk along one edge and roll the meat in the pastry making sure the sealed edge ends up underneath.

Finally I brush egg yolk on the top of each long sausage, make slashes in the top for decoration and bake them.