Sausage rolls with onion marmalade

Ingredients:

For a quick flaky pastry. (Otherwise buy some readymade)
175g butter
225 g plain flour
Pinch salt

For the filling:

1 lb (450 g) good-quality pork sausage meat
1 medium onion, chopped finely
2 level teaspoons chopped fresh sage
1 egg, beaten
Pinch mace
Onion marmalade

Method:

Pre-heat the oven to gas mark 7, 220°C

For the pastry:

The butter needs to be rock-hard from the refrigerator, so weigh out the required amount, wrap, then return it to the freezing compartment for 30 minutes. Meanwhile sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up, then dip the butter in the flour and grate it on a coarse grater over the flour. Keep dipping the butter down into the flour to make it easier to grate.
At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don’t use your hands), trying to coat all the pieces of fat with flour until the mixture is crumbly. Next add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Wrap and chill for 30 minutes in the refrigerator.

For the sausage meat:

Mix the sausage meat, onion, sage and mace together in a mixing bowl. Then roll out the pastry on a floured surface to form a rectangle. Cut this into three strips and divide the sausage meat also into three, making three long rolls the same length as the strips of pastry (if it’s sticky sprinkle on some flour).
Place one roll of sausage meat on to one strip of pastry. Place the onion marmalade along the top of the sausage meat. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly, and cut into individual rolls each about 2 inches (5 cm) long. Snip three V-shapes in the top of each roll with scissors and brush with beaten egg. Repeat all this with the other portions of meat and pastry.
Place the rolls on baking sheets and bake high in the oven for 20-25 minutes