Recipe Steps
- Make the pastry: Place the flour in a large bowl. Grate the frozen butter directly into the flour, dipping the butter in flour every so often to keep it from clumping. Toss the butter through the flour using a metal knife or spatula until evenly coated.
- Sprinkle in the cold water, one tablespoon at a time, and continue to bring the mixture together with the knife. Once it starts to come together, use your hands to gently form a rough dough. Wrap in parchment and chill for at least 30 minutes.
- Prepare the filling: In a bowl, combine the sausage meat, uncooked stuffing, and tomato relish. Mix well until evenly blended, then shape into a long sausage shape.
- Assemble: Roll out the chilled pastry on a lightly floured surface into a rectangle about 3mm thick. Trim the edges to be neat, then place the sausage filling along one long edge. Brush the opposite edge with beaten egg yolk and roll up tightly to enclose.
- Bake: Cut into desired lengths, place on a lined baking tray, and brush the tops with more egg yolk. Bake at 200°C (fan 180°C) for 25–30 minutes until puffed and golden.
Tip: For extra crisp pastry, start baking on a preheated baking tray — it gives the base a beautiful crunch.
