Sausage Rolls

Pastry

• 220 g plain flour, plus extra for rolling
• 170 g unsalted butter, diced (1 cm), then frozen
• 1 pinch fine sea salt
• 80 g water, cold

Sausagemeat Filling

• 150 g onions, quartered
• 450 g good quality pork sausagemeat
• 1 tsp dried mixed herbs
• 1 pinch ground black pepper
• 1 egg, beaten, for glazing