Sausage Pin Wheel Rolls

My children love these pin wheels, you can use ham and cheese instead of the sausage meat and if you want a quick fix then use a ready rolled puff pastry sheet.

Makes 12

For the Puff Pastry

225g/8oz plain flour

pinch of salt

30g/1oz lard

150ml/5fl oz cold water

150g/5oz butter

For the filling

2 teaspoons Dijon mustard

450grams sausage meat

1 egg beaten

Method

 

1. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes.
2. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in.
3. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in.
4. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.
5. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.
6. Repeat stage 5 and chill for 30 minutes.
7. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether.
8. Now roll out and use as required.
9. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour.
10. Roll out the pastry on a floured surface until it is aproximately 2cm thick.
11. Leaving a 5cm gap along the long side of the pastry spread the sausage meat evenly and thinly to cover the rest of the pastry sheet. Brush the 5cm strip with beaten egg.
12. Beginning with the longer side that does not have gap, roll the pastry into a tight pin wheel, the egg wash should help to secure the last roll.
13. Wrap the sausage roll tightly in foil and allow getting cold in the fridge for at least 1 hour.
14. Preheat the oven to 220°C (gas mark 7)
15. When completely cold unwrap the roll and cut into 12 slices. Arrange on a non-stick baking tray, brush with the remaining beaten egg and bake in the oven for 15 -20 minutes when they should be golden brown andcooked through. Serve immediately.