Ingredients:

  • 250g (2 cups) plain (all-purpose) flour, plus extra for dusting
  • 1/2 tsp salt
  • 200g (1 cup or 14 tablespoons) cold unsalted butter, cut into cubes
  • 120ml (1/2 cup) ice-cold water
  • 500g (1.1 lbs) good quality pork sausage meat (or remove sausage from casings)
  • 1 small onion, finely chopped (approx. 1/2 cup)
  • 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp freshly ground black pepper
  • 1 egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds (optional, for sprinkling)

Instructions:

  1. Combine flour and salt. Add cold butter and rub it into the flour to create different size pieces. Add ice water and mix to form a dough.
  2. Wrap the dough and chill for at least 30 minutes.
  3. Roll out the dough into a rectangle. Fold it into thirds. Rotate 90 degrees, roll again, and fold again. Repeat 2-3 more times. Chill for 15 minutes.
  4. Combine sausage meat, onion, sage, nutmeg, and pepper in a bowl. Mix well.
  5. Roll out the chilled pastry into a rectangle. Cut in half and spread each with sausage mixture.
  6. Brush one edge with the egg wash, roll the pastry over the sausage mixture, and seal.
  7. Slice the roll into desired serving sizes. Brush the sausage rolls with egg wash. Make decorative slits on top.
  8. Sprinkle with sesame seeds (optional). Bake at 200°C (400°F, Gas Mark 6) for 25-30 minutes, or until golden brown and the sausage is cooked through.