This is a very buttery recipe for shortcrust pastry, it works perfectly but it is important to refrigerate the pastry for at least an hour before using. This recipe is a basic pork sausage roll, the only addition I have made to the mince is black pepper, but feel free to use your imagination (or the internet) to create your own flavours.
600gms Minced Pork
300gms Plain Flour
200gms Butter (cut into cubes or slices)
3tbsp Very Cold Water
1 Beaten egg.
In a bowl, Put in the flour, add the butter and rub together with fingers or in a mixer with beater blade.
If making pastry by hand make well in the flour/butter mix and add 2 tbsp of water and bring the flour, butter and water together, if you need to use more water do so.
Machine, On pastry setting add water slowly till it makes the pastry, stop beating as soon as possible, over beating pastry makes it crack and break.
Wrap in cling film and put it into the fridge for at least 1 hour.
Once cold use about half of the pastry at a time leaving the other half in the fridge. Roll out the pastry to approx 3mm thickness.
Cut the pastry and put the mince onto the pastry.
You want enough pastry either side of the mince so it will overlap enough to stick the edges together.
Glass of wine optional.
Brush the edges of the pastry then roll the pastry over the mince, then egg wash the whole sausage roll.
Either make shallow slices in the pastry but leave the sausage rolls whole or slice as I have done to make individual sausage rolls. Place on a lined baking tray.
Bake at 200°c for 25 minutes to golden brown.
Cool on a wire rack then store in an air tight container.