|Cooking fat||3 1⁄2 Ounce (Whipped Fat)|
|Cold water||3 Tablespoon|
|Flour||8 Ounce, sieved|
|Sausage meat||8 Ounce|
Place the whipped-up cooking fat in one piece, water and 2 rounded tablespoons of the sieved flour and salt into a basin.
Whisk together with a fork for about half a minute until well mixed and fluffy.
Add remaining flour and, stirring, form into a firm dough.
Very lightly knead with the fingertips on a lightly-floured board, moulding to a smooth ball.
Roll out the dough into an oblong 12-inches by 6-inches.
Divide into two 3-inch wide strips.
Roll three-quarters of the sausage meat into two 12-inch sausages.
Damp edges of pastry strips.
Place the sausages in the centre of each strip; fold over and press the long edges together.
Flake edges and mark tops diagonally with a knife at 1/4-inch intervals.
Cut each diagonally into six sausage rolls.
Repeat with the pastry trimmings and remaining sausage meat.
Place well apart on a baking tray.
Brush with beaten egg and milk.
Bake near the top of a moderately hot oven (400°F - Gas Mark 5) for 20-25 minutes.