# 1 lb. (450g) pork sausagemeat
# half a tsp. dried sage
# half a tsp. thyme
# 1 tbsp. chopped parsley
# 12 oz. (350g) self-raising flour
# 2 oz. (50g) lard
# 2-3 tbsp. water
# 4 oz. (100g) margarine
# salt and pepper
# beaten egg for glazin

Procedures :
# Add the herbs to the sausagemeat and mix together # Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board # Sift the flour into a mixing bowl, add the salt and pepper, then rub in the lard and margarine # Add sufficient water to knead into a firm dough, then divide into two portions # On a lightly floured board, roll each half of the pastry into oblongs 12 inch (30cm)x 8 inch (20cm) oblongs # Cut each piece in half lengthwise # Place a roll of sausagemeat along the center of each piece of pastry # Damp one edge of the pastry and fold the other over and seal # Divide each roll into 2 inch (5cm) pieces # Place the sausage rolls on a baking sheet and glaze with the beaten egg # Bake in a pre-heated oven at 375F, Gas Mark 5, 190C for about 20 minutes # Cool on a wire rack before serving
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