Pork & Black Pudding Sausage Rolls

For the rough puff pastry

• 175 g butter, cold
• 350 g plain flour
• Pinch of salt

Cut your butter into cubes and combine with the flour and salt in a bowl. Add water, a tablespoon at a time, until you have a firm dough.

Flour your work surface and roll out the dough into a rectangle that’s 1cm thick. Now fold the shorter ends into the middle and give it a quarter turn. Roll again and repeat this 4 more times. Wrap the pastry in cling film, then place in the fridge fo