Makes: 24, Calories: 185

Ingredients

Pastry:

• 300g plain flour.  1026
• 250g unsalted butter, cold.  1878
• Pinch salt
• Ice water to bind

Sausage Mix:

• 500g Pork sausage meat.  1130
• ½ tbsp Worcestershire sauce.  7
• 50g (5 rounded tbsp) breadcrumbs.  133
• ½ tbsp veg oil.  62
• 1 medium onion, diced.  75
• 2 tsp dried sage
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp nutmeg
• ¼ tsp black pepper
• ¼ tsp salt

Glaze:

• 2 tsp honey.  34
• 1 tsp Dijon mustard.  8
• 1 egg, beaten.  75

Method

1. In large frying pan; Caramelise onions in oil for 20 mins. Cool.
2. Pastry: Slice 50g from end of block of butter. Set aside.
3. Slice remaining butter, lengthways into 6.
4. Fold butter in tissue, chill for 10 mins.
5. In plastic bowl; Rub 50g butter, salt and flour, roughly. Cut ice water in with knife to form dough. Ball together quickly.
6. Quickly roll dough, on lightly floured surface to 6x14" across.
7. Lay chilled butter slices in 2 columns of 3, in centre of dough.
8. Fold outer edges to centre, covering the butter. Fold in half like a book.
9. Quarter turn pastry. Quickly re-roll to 6x14" across. Fold outer edges to centre, then in half like a book.
10. Repeat step 8.
11. Wrap. Chill in fridge for 30 mins, if warm.
12. Sausage Mix: Meanwhile, in plastic bowl; Combine all sausage mix ingredients, plus cooled onions. Divide into 2.
13. Preheat oven to 190°C Fan / Gas Mark 7.
14. Rolls: Roll chilled pastry to 12x20" across, on lightly floured surface, 3mm thick (green guide bands.)
15. In small Pyrex bowl; Mix honey, mustard and ⅓ beaten egg. Set other ⅔ egg aside.
16. Using pastry brush; Paint honey mustard glaze over all pastry.
17. Arrange 2 rolls of sausage mix, lengthwise, across pastry. Leave gaps from top and bottom edges. Cut pastry along centre.
18. Roll inwards from top and bottom, forming sausage rolls. Lay edges underneath.
19. Trim ends, slice into 1.½" mini rolls x24.
20. Lay on 2 parchment lined trays, egg wash tops. Snip/cut 2 slits in top of each roll.
21. Bake for 30 mins. Serve warm or cold.
22. Keep in airtight tub in fridge for 3 days.

Calories = 4428

• 4428 / 24 = 185

Alternative: Substitute Worcestershire sauce for Port, all sage for 1 tsp thyme, and additionally reduce 2-3 tbsps Port when caramelising onions. Glaze with 2 tsp warmed red currant jelly, beaten with egg.

Tip: Freeze once baked for upto 3 months. Defrost in fridge for 6 hours before reheating at 160°C Fan / Gas Mark 6 for 5-7 mins.