Step 1

For the homemade puff pastry:

Step 2

Place your butter in the freezer for a minimum of 2 hours.

Step 3

In a jug, mix together the water and lemon juice and set aside.

Step 4

In a large bowl, mix together the flour and salt.

Step 5

On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour.

Step 6

Add in the water and lemon juice mixture, holding a little back just in case you don't need it all. Bring your pastry together gently to form a ball.

Step 7

When the dough comes together, wrap it in cling film and place it in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day.

Step 8

For the sausage roll filling:

Step 9

Preheat the oven to 375 F and line a baking sheet with parchment paper.

Step 10

In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt and pepper. Set aside.

Step 11

On a lightly floured surface, roll out the puff pastry into roughly a 12- by 14-inch rectangle.

Step 12

Cut the pastry sheet in half lengthwise so that you have two 6- by 14-inch strips of dough.

Step 13

To assemble:

Step 14

Divide the sausage filling mixture in half. For each piece of dough, form half of the filling into a log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.

Step 15

Wrap the dough over the filling and shape into a log. Trim the pastry a little to tidy up the edge and press with a fork to seal. With the fork piece so holes in the top of the pastry.

Step 16

Cut each log into pieces, about 1½ inches long at the seam side, and place on your prepared baking sheet. You will yield around 20 sausage rolls.

Step 17

Brush with the egg wash and bake for 35 to 40 minutes, until puffed and golden brown.

Step 18

Let cool for 15 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.