GETTING READY:

1.Grate cold butter and after you grate it keep it in the fridge till you need it.

MAKING:

2.Sift the flour and add the cold butter to this.

3.Add 1 tsp each of salt & baking powder.

4.Work the butter in till it resembles a very crumbly dough - to get a flaky crust, its important to reduce the gluten and coating the flour with the gluten will ensure that there is no excess gluten formed when you add the water.

5.Add 1 tsp of chopped rosemary to the dough followed by 120 ml of ice cold water and knead to form a dough.

6.Cover and store in the fridge for 30 mins.

7.Saute 3 rashers of bacon, cool and chop this into smaller pieces.

8.Crush or finely chop the pine nuts.

9.In the food processor, process the onion and garlic.

10.Add the ground lean Turkey.

11.Add the egg, cheese, Worcestire sauce, smoked Paprika and salt.

12.Close the lid of your food processor and process the filling.

13.Scrape everything off the blades and transfer to a bowl.

14.Add some fresh black pepper, chopped dried cranberries, finely chopped rosemary and the chopped turkey bacon.

15.Mix well. Add the crushed pine nuts and mix again.

16.Chill the filling.

17.Remove your dough and divide in half.

18.Give the cold dough a quick knead and then flour your surface and roll out the dough.

19.Roll till its a few mm thick and use a ruler to cut the dough into a rectangle.

20.Use a disposable icing bag and fit it with a large icing tip about 1 cm in diameter.

21.Fill the bag with the mixture and just pipe out the filling in a straight line.

22.Roll the over over and use water or egg wash to seal.

23.Cut the sausage rolls into 1 inch pieces or smaller discs if preferred.

24.Using a damp cloth, clean the knife in between.

25.Transfer to a freezer bag and freeze for later.

26.Or brush with egg wash and bake for 15 20 mins and a bit longer if theyre frozen till they are nice and golden brown.

SERVING:

27.Serve and enjoy!