Sausage rolls

First make the dough.

Cut the cold butter into cubes.

Place the flour, cane sugar and butter with a pinch of salt in a food processor and chop until crumbly. Do not chop too long, otherwise the dough will become warm and tough.

Add the water in dashes until you get a ball.

Knead the dough briefly into a flat square, wrap in plastic wrap and place in the refrigerator for at least 1 hour to stiffen.

Preheat the oven to 190°C.

Peel the onion and garlic and chop finely.

Mix the minced meat with the onion, garlic and parsley.

Crumble the feta and add. Mix. Season with salt and pepper.

Sprinkle the work surface and the dough with flour and roll out the dough into a more or less rectangular sheet of 3 mm thick.

Cut squares from the dough measuring 5 cm by 5 cm.

Roll small sausages of 5 cm from the minced meat and place them diagonally on the squares of dough. Put some water on the corners of the dough and fold them closed. Press the top well. Place the filled dough squares just against each other on a baking sheet.

Beat the egg yolk with a dash of milk and some salt.

Brush the dough with egg yolk so that the sausage rolls get a nice colour and stay together well.

Place the sausage rolls in the oven for 25 minutes.