4 cups flour                                                                    
500g butter (slice 60g off for dough)
1 tsp sugar
1 tsp salt
+ 1¼ cups iced water
 
METHOD:
Sift dry ingreds. Put into the food processor, add 60g butter to the ingred.  Process.  Slowly add ice water until it forms a firm dough.  Refrigerate.  Pat remaining butter out into a 15cm square.  Keep aside. Remove dough from fridge.  Roll out into a 30cm square. Put butter onto centre of dough at at angle.  Cover butter completely with dough. See illustration below.
Roll out lengthwise.  Fold over like a book. Repeat process, refrigerate pastry.  Repeat twice.
 
SAUSAGE ROLL
1 loaf sliced white bread (crusts removed)
1 kg viennas (steamed and cut in half)
Mix together:  ½ cup tomato sauce and ½ cup mustard sauce
6-7 eggs (beaten)          
1 x 250g breadcrumbs
 
METHOD:
Flatten each slice of bread with a rolling pin. Spread with some tomato sauce and mustard sauce.
Put ½ steamed vienna on the bread and roll up tightly. Dip in beaten egg and breadcrumbs and fry in shallow oil. Serve with a tangy sauce.
 
TANGY SAUCE:
1 bot. Peri-peri sauce               
1 x 750ml tomato sauce
Mix together and serve with sausage rolls.