Oregano, garlic and mustard sausage rolls. Photo / Babiche Martens
Using flaky pastry - makes 12
Filling
1kg pork mince
1kg sausage meat
1 Tbs wholegrain mustard
2 garlic cloves, minced
1 tsp sugar
2 tsp freshly ground black pepper
2 Tbs fresh oregano, chopped
2 Tbs pinenuts, toasted and finely chopped.
1 egg
Pastry
2 cups plain flour
220g softened butter, cut into cubes
1 tsp salt
6 Tbs cold water
Eggwash
1 egg whisked with 1 Tbs milk
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.
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