Sausage rolls

It was definitely time to try puff pastry.
I'd saved the Lescure butter (low water content, unsalted french butter) for this purpose.
The process was really enjoyable, because the pastry becomes so beautiful: smooth pale delicate but robust. Great. Folding, resting, laminating the fat through the pastry was a lovely process.
I bought some 'premium' sausagemeat - slowly cooked some onions with thyme and added to the meat.
Then put together the pastry and meat, and glazed with egg wash.
I found cutting the sausage rolls quite tricky - there is a lot of fat (necessarily) in sausage meat which makes slicing through a bit difficult, so they got a little misshapen where I'd pressed to tightly.
The taste was delicious - really really deeply savoury. The meat juices that come out and cook on the bottom (little black bits) are packed with flavour, and it was all well seasoned.
As a dish they're pretty dirty :) but definitely tasty and fun.

Oh! and the pastry was very fine. Light, flaky, nicely puffy. And half of it is now in the freezer. More on the way...