GF rough puff pastry Sausage rolls

Mix flour, salt, baking soda and xanthan gum together

Make a well in the center. 1 cube cold butter, put into well

Using pastry cutter, start blending the fat and flour together

Eventually the flour and butter will be mixed together but it will continue to have some pieces of butter showing

Add lemon juice, then a little water at a time and bring together with your hand

Pop the dough into a bag and rest in fridge for 15mins

Lightly flour surface, roll out dough into a rectangle. touch the pastry as little as possible

Fold the bottom third of the pastry up, add butter shavings from second block, then the top third down to make a block

Turn the pastry so the open edge is facing right, like a book

Roll out again and repeat folds (4 times in all). Best to chill after 2 folds (10 mins in the fridge should be fine)

Roll pastry out to a rectangle then cut in half to make two long narrow rectangles

Open sausages and squeeze the sausage meat on to the centre of the pastry

Brush beaten egg down both sides of pastry and fold the pastry over the sausage meat

Cut into individual sausage rolls, put on baking tray add brush with egg

Chill in fridge for 10mins

Pre heat oven 400F. Bake in hot oven for 25-30mins

Top tip avoid over heating the pastry. Keep the kitchen as cool as possible. Avoid over chilling the pastry in the fridge 10 mins or so is fine.