Spelt Short Crust Sausage Rolls

Ingredients

For pastry:

400g Shipton Mill Organic White Spelt Flour

200g butter, cold and cubed

95ml water, cold

1 pinch of salt

For filling and finishing:

2 x 400g packs of organic pork sausages, skinned

1 small garlic clove, crushed

1 tsp Dijon mustard (optional)

8-10 sundried tomatoes in oil, chopped finely (optional)

50ml water, cold

1 egg, lightly beaten

Method

Place flour, salt and butter in food processor and pulse until mixture resembles fine breadcrumbs.

Gradually add 95ml of cold water while the food processor is running until mixture forms a soft dough.

Place pastry dough in an airtight container in fridge for an hour or until ready to use (keeps refridgerated for up to a week).

Combine meat from sausages, garlic, mustard, sundried tomatoes and 50ml of cold water, working the mixture with your hands.

Preheat the oven to 200C (fan 180C - my preference to guarantee a more even bake without needing to open the oven).

Roll out the pastry on a floured surface (the thinner the better).

Form two long lengths of sausagement using flour to prevent sticking.

Place the lengths of sausagement meat on the pastry, with sufficient space between to allow for rolling them in pastry.

Brush the pastry either side of the sausagement with beaten egg.

Cut and roll the pastry around the sausagement.

Make equally spaced short slits across the top of the two lengths of pastry covered sausagement before cutting them into the desired lengths for sausage rolls.

Place the sausage rolls on a baking sheet and brush with egg.

Cook for 25-35 minutes, according to how well-fired(!) you like your sausage rolls.

Remove from baking tray and leave to cool on a wire rack.

During Lockdown we've been serving them with baked beans (ultimate comfort food), but these sausage rolls are great with soup or as part of a buffet.

Use any remaining pastry for quick cheese straws. Here's how: After brushing the pastry with egg, sprinkle with grated cheddar cheese, cut and twist the pastry, and brush any unglazed (explosed) pastry with egg. Place on a separate baking tray. Cook them for 15-20 minutes on 180C (fan). Cool on a wire rack. Store in an airtight container.

Added by: Alex Ross