Sausage Rolls

Lightly mix the ingredients for the filling with a knife, then roll into 1,5 cm diameter sausage shapes. Roll these sausage shapes in a little flour and leave in the refrigerator to firm. Preheat the oven to 220?C. Roll the pastry to a thickness of 3 mm, keeping it in the shape of a neat rectangle. Place a roll of sausage on the dough, then brush a wide strip of beaten egg directly under the meat. Grip the top end of the pastry and fold it over the sausage. Press down firmly on the dampened portion to seal the edges and then seal well with the prongs of a fork and cut along the edge through the bottom layer. Brush the top of this long roll with a little beaten egg (to provide a glaze) and then cut it up into 3.5 cm - 4 cm long rolls. Decorate them by making two diagonal slashes across each sausage roll. Bake for 25 - 30 minutes until puffy and nicely browned. VARIATIONS: For the filling, you can use raw homemade or bought sausages such as beef, pork or boerewors. You must skin the sausage before use. However, Viennas and Russian sausages are also successful. Slice Vienna sausages lengthways, spread with mild mustard and sandwich a thin strip of cheese into the sausage.Alternatively you can roll a slice of lean streaky bacon over the sausage meat of your choice. You could also add some interesting flavours by rolling the pork sausages in chopped sage, or the beef sausages in chopped thyme.