Classic beef sausage rolls

Heat the oil in a small frying pan or saucepan over low heat.

Add the onion and garlic and cook until almost soft - about 7 minutes.

Stir in the breadcrumbs, cardamom and herbs, then remove from the heat and leave to cool.

Place the mince in a bowl and season with salt and freshly ground pepper.

Using your hands, mix the egg and the cooled onion mixture until well combined. I fry off a small piece of the beef mince mixture before using to check that I have seasoned the meat well.

Line a shallow baking tray with baking paper.

Remove the pastry form the fridge. Lightly flour the bench top and cut the pastry in half.

Roll each piece into a sheet, about 20cm x 30cm, which the long edge towards you.

Divide the sausage mixture into 2 piece and roll each into a sausage shape as long as your pastry.

Place 1 roll on each pastry sheet, about a third of the way up each sheet. Lightly brush the egg wash along the top edge of each pastry sheet, then roll the pastry up from the bottom of each roll, away from you, folding it over the sausage mixture.

Seal the roll on the egg-washed edge, with the seam at the base. Egg wash the top and sides and cut each sausage roll into 5 individual sausage rolls. Place on the prepared tray as you cut.

Make a small slit with the point of a sharp knife in the top of each to allow the steam to escape during baking.

Top each sausage roll with a few thyme leaves.

Place the tray of sausage rolls in the fridge for 30 minutes to allow the pastry to firm up.

Pre-heat the oven to 210°C.

Remove the sausage rolls from the fridge and place straight into the oven. Bake for 10 minutes.

Reduce the temperature to 190°C and make for a further 25-30 minutes until well browned.

Remove from the oven and leave to rest for 10 minutes before eating.

Wrap 115g of butter in a foil wrapper or baking paper and place in freezer for 30-45 minutes

Sift 180g of plain flour and a pinch of salt into a large bowl.

Take the butter from the freezer, fold back the foil or paper and while holding it in the foil or paper (to protect the butter from warm hands), coarsely grate the butter over the flour (you can dip the butter in the flour to help with grating).

You will end up with a pile of grated butter sitting in the middle of the flour. Use a kitchen knife or palette knife to mix the butter into the flour.

Sprinkle 4-6 tablespoons of cold water over the mixture and continue to use the knife to bring it together.

Turn out onto the bench and bring together into a ball with your hands. You will need to be firm with your touch to get the pastry to come together. Try not to add extra water as it will toughen the pastry.

Wrap the pastry and place in the fridge to chill for 30 minutes, or until firm, before using.

Makes 370g of pastry.