Oregano, garlic and mustard sausage rolls

Babiche Martens

Makes 12

Filling

1 kg	Pork mince
1 kg	Sausage meat
1 Tbsp	Wholegrain mustard
2 cloves	Garlic, (minced)
1 tsp	Sugar
2 tsp	Freshly ground black pepper
2 Tbsp	Fresh oregano, (chopped)
2 Tbsp	Pine nuts, (toasted and finely chopped)
1	Egg

Pastry

220 g	Butter, (softened, cut into cubes)
2 cups	Plain flour
1 tsp	Salt
6 Tbsp	Water, (cold)

Eggwash

1	Egg, (whisked with 1Tbs milk)

Directions

1. To make the filling, combine all the ingredients with your hands until well mixed.
2. To make the pastry, sift the flour into a bowl. Rub in the butter with the salt until the mixture resembles fine breadcrumbs.
3. Lightly mix in the water with your fingertips until the pastry starts to bind. Knead gently for a minute or two then leave to rest for 20 minutes.
4. Preheat the oven to 200C. Grease or line an oven tray.
5. Roll out the pastry then lay the filling in an even row closest to you before rolling.
6. Use the eggwash to seal and also brush the top before baking for 25 minutes or until golden.