PASTRY
500 ml (2 c) cake flour
2 ml (½ t) salt
250 g Stork Bake, cubed
80 ml (1⁄3 c) ice-cold soda
water
30 ml (2 T) lemon juice
750 g lamb or pork sausages
1-2 eggs, beaten
tomato sauce, sweet mustard and chutney for dipping
PASTRY
Mix the flour and salt in a bowl. Add the Stork Bake and rub into the dry ingredients until the mixture resembles breadcrumbs. Add the ¬soda water and lemon juice and mix to form a firm dough. Wrap in clingfilm and refrigerate for 1 hour.
Preheat the oven to 200 °C and grease a baking sheet. On a floured surface roll out the dough into a 3 mm thick rectangle. Remove the sausage meat from the casing and shape the meat into a long sausage. Put the sausage meat on one side of the dough and fold over. Brush the edge of the dough with a little beaten egg to seal, then brush the whole roll with beaten egg.
Cut the roll into 4 cm lengths, arrange on the baking sheet and bake for 20 ¬minutes until golden brown and done.
Serve with tomato sauce, sweet mustard and chutney for dipping.
Makes 50.