Sausage roll with pastry

SHORT CRUST PASTRY INGREDIENTS
The basic ingredients for the Shortcrust pastry are twice the amount of flour to fat. The recipe below will be enough to make 12 mince pies with a bit left over for error.

Metric
55g Cooking margarine (e.g. Stork)
55g refined cooking fat / lard (e.g. Cookeen)
220g Plain flour
NOTES
In our recipe we have used Cooking margarine and cooking fat / lard. It is quite possible to simply use Cooking margarine or a mix of butter and fat / lard. We have found our mixture produces the best shortcrust pastry. Whatever is used the proportions of fat to flour should be maintained - twice the weight of flour to that of the fat.

WHAT SPECIAL KITCHEN EQUIPMENT
A baking tin for 12 pies
A rolling pin.
A brush to coat the pastry edges with milk - not absolutely necessary.

Add the margarine and cooking fat to a large bowl (cut into lumps) and sieve in the flour. Do this from as high as possible to incorporate air into the flour as it falls.
Incorporating air into the mixture will give you a lighter and better shortcrust pastry.

Gently rub the flour, and margarine / lard together with your hands lifting them and letting the mix drop back into the bowl. This will help more air into the mixture.
The mixture should end up as small crumbs although some larger bits may be present. Don't overdo this stage, it should only take two or three minutes.

Add 3 tablespoons of water to the mix and 'cut' the mixture together for a minute or so. Then use your hands to gently blend the mix together even further. If it won't hold together add another half tablespoon of water.
The mix is of the correct consistency when it is in a ball and can collect all the odd bits around the bowl into one single ball.

Wrap the mix in cling film and place it in the fridge for 30 minutes to 'rest'. After it has rested for 30 minutes it is ready to be rolled out.

Turn the oven on, setting it to 200°C / 400°F / Gas 6.

Divide the pastry mix into three roughly equal parts. Dust the work surface liberally with flour to prevent the pastry sticking to the surface.

With your hands, roll one portion of the pastry into a tube shape about 30cm (just over one foot long). Do the same with the other two portions.

Recipe for beef:
300g beef mince
1 small brown onion, finely chopped
1 carrot, peeled, grated
1 egg, lightly beaten
1 tablespoon flat-leaf parsley leaves, chopped
1/2 teaspoon dried mixed herbs
1/2 teaspoon ground black pepper

Combine mince, onion, carrot, egg, parsley, dried herbs and pepper in a large bowl. Mix until well combined. Cut pastry sheets in half. Divide the beef into three roughly equal portions.

With your hands, roll one portion of the sausage meat into a tube shape about 25cm (one foot long). Do the same with the other two portions.

Place each strip of sausage roll on a strip of pastry. The pastry should be just a bit longer than the sausage meat. Brush some milk along the edges of the pastry
If you don't have a brush just dip your fingers in the milk and run them round the edges. The purpose of this is to help the edges and ends stick together.


Roll the pastry round the sausage once. Trim the pastry as shown in the picture. Note that we have left a flat bit of pastry attached. Now roll the rube onto the flat bit so that no seam is visible from the top.
This will also stop the meat oozing out from the pastry.

Use a knife to cut each of the strips of sausage roll into the length you prefer. We cut each of ours into three.
Use a knife to cut a few small ridges in the top of each sausage roll, this makes them look more attractive when cooked. Brush the top of the sausage rolls with a little milk to give the a golden brown colour when cooked.


Lightly grease the baking tray, place the sausage rolls on it and put it in the middle of a pre-heated oven (200°C / 400°F / Gas 6) for 25 minutes or until the pastry is light golden brown.
Do not open the door until at least 20 minutes has passed.