Sausage Rolls

For Lamb and harissa sausage rolls:

Combine the mince, harissa paste, almonds, parsley and lemon zest in a medium-sized bowl. Add a good grinding of black pepper and a little sea salt. Either use straight away or cover and place in the fridge until needed.

For Pork and fennel sausages:

Combine the mince, fennel, thyme and orange zest in a medium sized bowl. Add a good grinding of black pepper and a little sea salt. Either use straight away or cover and place in the fridge until needed.

For the Flaky Pastry:

Combine butter and flour on the bench, and with the heel of your hand work the ingredients together. Add water as necessary to form a rough dough.

Cover with plastic wrap and leave to chill in the fridge for 30 minutes.

On a lightly floured work surface, roll out the pastry until you have a large rectangle, dust off loose flour and fold the top half of the pastry down then the bottom half up so you have a long slim rectangle.

Now turn 90 degrees and roll out to another large rectangle, trying to only roll in one direction if possible (this helps keep the butters ‘marbled’ effect and ideally will keep your pastry nice and puffy and flakey).

Fold, roll again into that long thin rectangle, cover with plastic and place in the fridge for another 20 minutes or until needed.

To assemble sausage rolls:

Preheat oven to 200C

Make the egg wash by whisking together the cream and eggs

Roll out the pastry so you have two large rectangles and cut each in half lengthways.

Take the mince mixture you want and squeeze into two sausage shapes, place along the pastry rectangles, a few centimetres from the top.

Gently roll each into a long sausage shape, press the edges to create a seal, cut into smaller pieces and place on a lined baking tray.

Brush your sausage rolls with the egg wash and sprinkle the lamb and harissa ones with the nigella seeds and the pork and fennel ones with fennel seeds and sesame seeds.

Bake for 25-35 minutes or until golden brown and cooked through.