1

For the Pastry:

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter. 

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge. 

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect. 

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use. 

2

Sausage Filling:

In a pan add the oil, heat, add bacon, and sprinkle in the onion and garlic. Sautee till onion is soft.

Place sausage meat into large bowl, pour in the bacon mixture, and add carrot, chutney, parsley and egg. Salt and pepper.

Mix all ingredients well.

3

Preheat oven to 180 C on bake.

Once the pastry has set, roll out into a 20x40cm rectangle shape on a well floured surface.

Cut into 4 20x10cm rectangles

Fill a piping bag with sausage mixture and pipe one length of forcemeat 2cm from the edge of the pastry.

4

Smear your choice of flavorings onto pastry beneath sausage mix.

Mix egg and a little water for egg wash. Brush around edges and roll pastry over mix.

Pinch the edges together, trim, brush egg wash over the top. Trim sausage rolls into smaller portions.

Onto a greased baking tray and into the oven for 30 minutes till golden.

Serve hot or cold