South African Sausage Rolls - flour

Method

• Start by sifting the flour and salt into a bowl before adding the butter pieces.
• Using a pastry cutter (or dinner knife), cut the butter into the flour until the butter resembles large peas.
• Add the sour cream and cut in with a dinner knife.
• Next, knead the dough with one hand until it comes together in a ball.
• Dont be tempted to add more liquid to the dough.
• It will all come together after a while.
• Wrap the dough in wax paper and place in a Ziploc bag before allowing it to rest in the fridge for about 1 hour.
• Now get started on the filling.
• Add the meat to a bowl and throw in the seasoning.
• Next add the salt and balsamic vinegar and blend the ingredients together.
• Tear off three long strips of wax paper.
• Form 3 long sausages with the meat mixture, each measuring about 12 inches long.
• Roll up the sausages in the wax paper and place in the fridge to rest until the dough is ready.
• On a floured surface, roll out the dough into a long rectangle.
• Fold the rectangle into thirds.
• The dough will look like a parcel.
• Turn the dough 90 degrees so the open side faces towards you.
• Roll and fold the dough another 3 times in the same way and place it on a pan and in the fridge for another hour.
• When ready, preheat the oven to 425 degrees F. Roll the parcel of dough into a rectangle, about 12 inches wide, 18 inches long and about 3mm thick.
• Trim the edges if necessary.
• Next cut the pastry rectangle into thirds on the long side of about 6 inches per third.
• Get the sausage out the fridge and place a roll of sausage in the middle of the first dough strip.
• Brush the edge of the dough on the long side with beaten egg.
• Fold the other side of the dough over the sausage.
• Flip the roll over so the seam is on the bottom side.
• Press down firmly to seal the edge.
• Cut the sausage rolls to the length you prefer, about 4-6 inches for an entree size.
• Repeat with the other sections of dough and the other sausage logs.
• Brush the tops of the sausage rolls with the beaten egg.
• Bake sausage rolls for 35 minutes.
• Serve hot with mashed potatoes and coleslaw.
• Alternately, before baking, cut into 1-2 inch sausage rolls and when baked, serve as an appetizer or snack with a side of fruit chutney for dipping.