Chicken / Beef Sausage Rolls

Preparation

Step One  -  Making the Short Crust Pastry

1. In a mixing bowl, sieve the flour and the salt.  Mix well together;

2. Cut up the fat into small pieces and rub it into the flour until it resembles fine bread crumbs;

3. Mix in the juice of the one lemon;

4. Add the water.  Knead into a smooth, firm dough.

Step Two - Prepare the sausage meat

1. Remove the sausages from their rapper and warm to room temperature;

2. Cut each into a single piece;

3. Slowly and carefully squeeze the meat out  of its pocket and place in a bowl;

Step Three - Making the Sausage Rolls 

1. Roll out the pastry dough into a 10 x 21 inches oblong;

2. Cut the oblong into two equal parts; 

3. Cut up the left side into 6 equal square parts measuring approximately 5 x 3 inches.

4. Using a teaspoon, place the sausage meat lengthwise into the centre of the square;

5. Brush the sides of the pastry with water or a little egg.  Close the edges and stick together with a fork or a knife;

6. Carefully place the roll on a well greased baking tin;

7. Brush the top with the egg and make small slits on the top;

8. Repeat this procedure for all 12 rolls.

9. Place the tin in the top or middle shelf of the oven.  Bake for 35 minutes until golden brown.