Pork & Garlic Sausage Rolls
"This recipe is adapted from William Curley and Justin Gellatly. The puff pastry makes more than you need, but it freezes really well and you can use it for other recipes...."
INGREDIENTS
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***Puff Pastry***
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250g Plain Flour, sifted
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250g Strong White Bread Flour, sifted
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10g Fine/Table Salt
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50g Unsalted Butter, cold and diced
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200ml Water, cold
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450g Butter shaped into a 15 x 15cm square and stored in the fridge
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***Filling***
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400g Sausagemeat/Sausages
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1 Tsp Dried Sage
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1Shallot, finely chopped
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4 Garlic Cloves, crushed
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Salt & Pepper
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Egg for washing
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