For the pastry:

175g butter, pre-frozen
225g plain flour
Pinch of salt

1 egg, for the egg wash only

Salt and pepper

For the sausage meat:

500g good quality pork sausage meat, buy the best you can
1⁄2 bunch curly parsley, chopped
1 onion, finely chopped
3 garlic cloves, crushed and roughly chopped
A few sprigs of thyme, picked and roughly chopped
Pinch of salt and freshly ground black pepper

For the pastry:

1. Grate the frozen butter using the food processor with the grater blade or on a hand grater. The butter ought to stay nice and cold, so avoid over-handling.
2. Place the plain flour in a mixing bowl with the salt and mix in the grated butter.
3. Add just enough cold water (small splash at a time) to combine all ingredients.
4. As soon as it’s roughly combined cover with cling film and leave to chill in the fridge. Rest for 1 hour.

For the sausage meat:

1. Meanwhile mix all the sausage meat ingredients together and mould into a barrel 5cm in diameter. Place back in the fridge.
2. Flour a clean bench and roll the pastry to the thickness of a pound coin into a rectangle.
3. Place the barrel of sausage meat in the centre of the rectangle and fold the top and the bottom over the barrel so that it’s nice and tight. Seal with a little egg wash, then do the same with the sides and turn over so that the creases are on the bottom.
4. Place on a baking tray lined with baking paper. Egg wash the top and place in the freezer for a few hours until it sets and you can cut nice 1.5 cm slices.
5. Cook in the oven at 180°C for 12 minutes.