The perfect Sausage Roll, is there anything better? But will Ows and Leah's rolls be worth seeing, or an absolute mess?
1 cup (150g) plain flour
170g salt-free butter, cubed - butter needs to be cold
453g of bacon
1 tbsp fresh sage, finely chopped
¼ teaspoon of salt
1 beaten egg
1. Add the salt, flour and butter to a food processor. Beat until the butter is cut into small balls.
2. While the processor is still on, add the water slowly, until the mixture begins to draw from the processor sides. Stop adding the water when this has happened.
3. Spread flour on the counter, and roll the dough out on the counter. Roll the dough into a rectangular shape.
4. Fold the far side of the dough in towards the middle, do the same with the side closest to you too so that the two meet in the middle.
5. Turn the dough a quarter way, roll the dough out into a rectangle and fold the dough in the same way as step 4.
6. Wrap the dough in cling film and place in the fridge for 30 minutes.
7. Preheat the oven to 200 ° C Fan. Place baking paper on a baking tray.
8. While the dough is cooling, place the bacon and sage in a bowl and mix with your hands. Place in the fridge until the dough is ready.
9. Spread flour on the counter, and roll out the cold dough into a 60cm x 13cm rectangle.
10. Shape the bacon mixture down one side of the dough, about 2.5cm thick, leaving some space on the side of the dough for the border.
11. Brush the beaten egg down the clear side of the dough, then lift the other side so that you cover the meat and the ends of the dough meet and seal.
12. Press down on the dough with the back of a spoon to seal the dough.
13. Cut to whatever size you like! Then place on the baking tray.
14. Brush the top of the dough with the rest of the egg, then with a knife tip cut out light lines in the dough.
15. Bake for 25 minutes until golden brown.