Sausage Rolls

Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
Cut into cubes
Place the flour and dairy free spread in a food processor
Pulse about 5 times so the dairy free spread is broken up but still visible
Turn the food processor on so it is running on a low setting
Gradually pour in the cold water
Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you wan

Preheat the oven to 180 oC
Roll out into a rectangle until the dough is about 5mm thick
Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
Cut the pastry rectangle in half so you have two long thinner rectangles

Divide the pork filling in half and place in the centre of the two pastry sheets
Tightly roll the pastry round the sausage meat
Cut into small individual sausage rolls
Score the top with a sharp knife
Place on a lined baking sheet and brush the top with the beaten egg
Bake for 20 minutes or until golden brown