Perfect sausage rolls

Makes about 25 small rolls

For the pastry:

• 225g plain flour
• 2 tsp English mustard powder
• 175g cold butter
• 1 egg

For the filling:

• 300g pork belly
• 300g pork shoulder
• 200g smoked streaky bacon
• 1 lemon
• 0 Nutmeg
• 2 tbsp roughly chopped thyme leaves
• 8 sage leaves
• 1
• 2
• 3

Step 1
Pinch of salt.

Step 2
Sift the flour, salt and mustard powder into a mixing bowl, and grate in the butter.

Step 3
Stir them together with a knife, so the butter is well-coated with flour, and resembles a rough crumble mixture.

Step 4
Pour in enough ice-cold water to turn the mixture into a dough that comes away cleanly from the bowl – be cautious, it shouldn't be sticky – and bring together into a ball.

Step 5
Wrap in clingfilm and put in the fridge for half an hour.

Step 6
Put the meats into a large bowl and mix well with your hands.

Step 7
Tip in the rest of the ingredients and combine, seasoning well with black pepper and a little salt (remember the bacon will be salty, so don't go overboard).

Step 8
Pre-heat the oven to 220C.

Step 9
Roll out the pastry on a floured surface to about a thickness of about ½ cm, and cut into 3 lengthways.

Step 10
Divide the meat into 3 sausages, as long as your pastry, and place one slightly off-centre on each strip.

Step 11
Brush one edge of the pastry strip with beaten egg and then fold the other side over to enclose the sausagemeat.

Step 12
Press down to seal, and then go along the edge with the back of a fork if you like, to make a pattern.

Step 13
Brush with more eggwash, cut to the desired size, and prick each with a fork.

Step 14
Repeat with the rest of the pastry and meat.

Step 15
Put the rolls on a baking tray, and bake for 25 minutes, or until golden.

Step 16
Cool on a rack, and serve warm.