|For flaky pastry|
|Flour||4 Cup (64 tbs)|
|Margarine/A mixture of margarine and shortening / butter||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs) (To Bind)|
|Sausage meat||1 1⁄2 Pound|
Flaky pastry is better for children, as it is less rich than puff pastry.
Sift the flour and salt, rub in one-third of the margarine or mixed fats and bind with water to an elastic rolling consistency.
Roll out to an oblong shape.
Divide the re-remaining fat in half, then into tiny pieces.
Cover two-thirds of the dough with half the fat, fold like an envelope, turn at right angles, seal the edges, 'rib' the pastry (i.e., depress at regular intervals).
Roll out and repeat with the rest of the fat, fold, turn at right angles, seal the edges and put into a cool place until ready to use.
Make the sausage meat into long strips, about the thickness of a large cigar.
Roll out the pastry and cut into strips, sufficiently wide to cover the sausagemeat.
Put the strips of sausagemeat on the strips of pastry.
Brush the edges with water, seal firmly and flake with the edge of a knife.
Cut into pieces about 1 1/2 inches long and make 2-3 slits on top.
Beat the eggs with a little water, brush over the sausage rolls and bake on an ungreased cookie tray for about 12 minutes in the center of a very hot oven, 450-475°F, then lower the heat to moderate and cook for another 5-6 minutes.