🌭 Sausage rolls 🖉
Delia Smith's Christmas
225 g plain flour
175 g butter, frozen
A pinch of salt
1 medium onion, grated
450 g sausagemeat
1 tsp dried sage
1 egg, beaten
Freeze the butter for 30-45 minutes.
Sift the flour and salt into a mixing bowl. Dip the butter into the flour and then grate it.
Use a palette knife to mix the butter into the flour. Don't use your hands because they're too warm.
Add just enough cold water to make a dough that leaves the bowl clean.
Put the dough into a plastic bag and put it in the fridge for 30 minutes.
Mix the onion, sausagemeat and sage together.
Roll the pastry out as thin as you can, to form a rectangle. Divide this into three long strips.
Place the sausage mix onto each strip of pastry. Brush the egg along one edge, then fold the pastry over and seal it carefully. Flip the whole thing over so the sealed edge is underneath and press lightly.
Cut into individual rolls, each about 2 inches wide. Snip three V shapes in the top of each roll with scissors and brush with egg.
Cook in a hot oven for 20-25 minutes.