175g/6oz Odlums Cream Flour
Salt & Pepper
75g/3oz Margarine
Cold Water (about 4 tablespoons)
225g/8oz Sausagemeat
3 Scallions (finely chopped)
Good pinch of dried Mixed Herbs
Dash of Worcestershire Sauce
Black Pepper and Salt
Milk to Glaze


  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking sheet.
  2. Sieve flour, salt and pepper into a mixing bowl. Coarsely rub in the margarine.
  3. Add sufficient water to make a soft, but not sticky dough. Place on a floured surface and lightly knead. Cover and chill while making the filling.
  4. Put the sausagemeat into a bowl and mix in the scallions, mixed herbs, Worcestershire sauce, salt and pepper.
  5. Roll the pastry into a rectangle and cut down the centre to form two long strips.
  6. Divide the sausagemeat in half and, with some flour, form into two rolls the same length as the pastry.
  7. Put a roll of sauseagemeat down each strip of pastry and roll. Seal each edge with a little milk. Cut into individual rolls. Place on the baking sheet and brush over a little milk to glaze. Bake for about 20 minutes until golden brown.
  8. Serve either hot or cold.