Directions

• To make the flaky pastry
• Weigh out your butter and then pop it in the freezer for 30 minutes.
• Sieve the flour into a mixing bowl and add the lard cut up in small pieces.
• Rub the lard into the flour until the mixture resembles fine breadcrumbs.
  
• Put a small amount of flour into a bowl and remove the butter from the freezer.
• Now grate the butter using the coarse side of the grater into the rubbed in mixture. Dip the butter into the separate flour every now and then – it will make it easier to grate it.
• You will now have a pile of grated butter on top of your rubbed in mixture. Using a knife mix them together with a cutting movement.
• When the mixture looks like coarse breadcrumbs you should be able to see small flecks of butter. Add 8 tablespoons of cold water and mix to form a dough still using a knife. Use your hands at the last to bring it together.
• Chill the pastry for 30 minutes.
• While the pastry is chilling prepare your filling.
• To make the filling
• Grate the eating apples using the coarse side of the grater. I don’t peel the apples unless they are a variety with a coarse skin like russets. I used Gala apples so didn’t need to peel them.
• Mix the sausage meat and grated apple together. You should have over 3 pound / 1350 grams of filling.
• When the pastry has chilled divide it into four pieces.
• Roll out each piece to a rectangle and trim to approximately 5 inches / 12 ½ cm by 12 inches / 30 cm.
• Put the pastry trimmings aside.
• Divide the filling into six portions.
• Take one portion of the filling and make it into a sausage shape down the centre of the rectangle of pastry.
  
• Beat the egg with the milk and use to brush the pastry either side of the sausage meat.
• Now gently lift one long edge of pastry and roll it and the sausage meat over to the other edge. Seal the edges by pressing gently with your finger tips.
  
• I cut each long roll into eight pieces. If you want really mini sausage rolls cut them into twelve – larger sausage rolls cut them into four.
• When you have made four long rolls gather the pastry trimmings together. You should have enough pastry for two more rectangles of 5 inches / 12 ½ cm by 12 inches / 30 cm. Use your last two portions of filling for these.
• Place the sausage rolls on a baking tray lined with baking parchment. Cut two small slits in each with a sharp knife and brush with the egg wash.
  
• Bake in a pre-heated oven 425℉ / 220℃ / 200℃ fan / Gas Mark 7 for about 25 minutes until golden brown. You may need to cook larger sausage rolls for another five minutes or so.
• Serve straight from the oven or cool on a wire tray.