Tomato & Sausage rolls

Pastry (Use Half)
225g Plain flour
110g Butter
1 large egg - beaten
Pinch salt

Filling (double this mix if you want to use all the pastry)
100g good quality sausage meat (try Edis of Ely in St Johns Street for the best pork in Bury!)
1 tablespoon canned chopped tomatoes (drained)
sprinkle of fresh mixed herbs - or dried mixed herbs
2 shallots - peeled and sliced thinly
1 small egg - beaten (as extra to glaze)

Method
1. Preheat your oven to 180°C/375°F/Gas 5.
2. Line a baking sheet with baking paper.
3. Sift the flour into a large bowl.
4. Cut butter into small pieces & rub into flour using fingertips only until it resembles "breadcrumbs."
5. Beat a large egg & add, use a round bladed knife to bring together, then use hands to form a ball. Do not over handle - treat the pastry gently.
6. Cut the dough in half, wrap one half in cling film and reserve.
7. Roll out the remaining pastry into a long rectangle approx 25x12cm.
8. In the centre of the pastry place the sausage meat in a thin line; add the drained chopped tomatoes, sprinkled with herbs, and finally sprinkle the thinly chopped shallots over the top.
9. Gently fold over the pastry over the mixture, press down to seal. Trim the edges, then mark with a fork.
10. Cut into 6 even size pieces.
11. Place each roll onto the baking paper. Use scissors or a sharp knife to make a slash on each roll.
12. Brush each roll with remaining beaten egg.
13. Bake for 15 to 20 minutes until golden brown and cooked. Eat warm or cold.
Reserved pastry can be used to practice rolling out or double the meat quantity and make some more!