oven tray and 2 x mixing bowls

Gluten Free Flaky Pastry
100g FREEE White Bread Flour
pinch of salt
75g butter, chilled
1 egg
25ml water
flour, for dusting

Sausage Filling
1 egg
6 sausages
oil, for tray

220˚C, Fan 200˚C, 425˚F, Gas 7

Gluten Free Flaky Pastry

1. Put the flour into a bowl, add the salt and stir to combine.
2. Cut the chilled butter into very thin slices and lay these out on a plate.
3. Add one third to the bowl and using a fork or pastry blender, work it into the flour until the mixture resembles fine breadcrumbs. Avoid using your fingers for this.
4. Break the egg into the bowl, add the water and stir to make a dough. 
5. If the dough seems dry add another teaspoon of water or if it is excessively wet, cover and rest for 5 minutes.
6. Dust the work surface liberally with flour, place the dough in the middle and dust the dough with flour.
7. Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle. 
8. Lay a second third of the butter slices in the middle of the pastry, in lines just touching each other.
9. Run a damp finger all around the outside of the pastry rectangle.
10. Gently lift the left side of the pastry over and onto the middle of the butter.
11. Now lift the right side of the pastry, folding it over so the butter is covered.
12. Press around the edges and pinch any cracks to make sure no butter is exposed.  
13. Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.
14. Dust the pastry with flour, turn it over and dust the other side.
15. For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
16. Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
17. Run a damp finger all around the outside of the pastry rectangle.
18. Carefully lift the left and right sides of the pastry over the butter to meet in the middle.
19. Once again press around the edges and pinch any cracks making sure no butter is exposed. 
20. Gently fold the pastry in half for a final time.
21. Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

Sausage Filling

1. Pre-heat the oven 20 minutes before you are going to bake.
2. Allow the pastry to come back to room temperature.
3. Break the egg into a bowl, beat well and set aside.
4. Rub a little oil around the inside of oven tray or insert a baking liner. 
5. Dust the work surface with flour, put the pastry in the middle and dust it with flour.
6. Roll the pastry into a 20 x 30cm/8 x 12″rectangle.
7. Cut the dough into six 10cm/4” squares.
8. Place a sausage diagonally across each square.
9. Brush one exposed corner of each square with egg.
10. Gently lift the opposite corner over the sausage, then lift the egg brushed corner on top of that, pressing them together.
11. Transfer the sausage rolls to the prepared oven tray and chill for at least 10 minutes or up to 4 hours.
12. Brush egg all over the pastry.
13. Bake for 30-35 minutes.