Instruction

Prepare the Pastry

• Sift the flour and salt into a mixing bowl.
  
• Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
• Mix the soda water and lemon juice, then cut into the flour mixture using a knife.
• Bring together gently with one hand to form a firm dough — do not overwork.
• Wrap in plastic and refrigerate for at least 30 minutes.

Prepare the Filling

• While the pastry chills, place the mince, onion, potatoes, spices, salt, pepper and vinegar in a saucepan.
• Cook over medium heat, stirring, until the mince is fully cooked and the potatoes are tender.
• Stir in the flour and cook for 1–2 minutes until slightly thickened.
• Remove from heat and allow to cool completely.

Preheat oven to 200°C (400°F). Line baking trays with baking paper or spray with non-stick spray.

Assemble the Sausage Rolls

• Roll out pastry on a lightly floured surface to about 3 mm thickness.
  
• Cut into strips of your desired width.
• Spoon filling down the centre of each strip.
• Brush edges with beaten egg, fold over and seal.
• Place seam-side down on prepared trays.
• Brush tops with egg and prick twice with a fork.

Bake for 18–22 minutes, or until puffed and golden brown. Cool slightly before serving.