Sausage Rolls

Ingredients

 * 200g (7 oz) shortcrust pastry
 * 225g (8 oz) sausage meat
 * plain flour
 * milk, to glaze.

Directions

 * 1) Roll the pastry out thinly into a rectangle, then cut it lengthwise into 2 strips.
 * 2) Divide the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry.
 * 3) Lay a roll of sausage meat down the centre of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together. Seal the long edges together by flaking.
 * 4) Brush the length of the two rolls with milk, then cut each into slices 4 cm (1 inch) to 5 cm (2 inches) long.
 * 5) Place on a baking sheet and bake in a moderately hot oven (200 °C / 400 °F / Gas 6) for 15 minutes; to cook the meat thoroughly, reduce the temperature to moderate (180 °C / 350 °F / Gas 4) and cook for a further 15 minutes.
 * 6) Cover and brown the top of the dish under a hot grill.
 * 7) Serve straight from the pan.