Sausage Rolls ----ROUGH PUFF PASTRY---- 2 cups flour 1/4 teaspoon salt 3/4 cup butter, very cold and hard; or part cold lard 3 to 4 tablespoon cold water; to mix 1/2 teaspoon lemon juice ----SAUSAGE MEAT FILLING---- 1 lb sausage meat 1 small onion; grated 1 tablespoon parsley; chopped salt and pepper; to taste PUFF PASTRY: Sift the flour and salt together. Cut in the fat, leaving it in small pieces. Make a well in the centre. Add the lemon juice and just enough water to make a stiff dough. Refrigerate about an hour before using. SAUSAGE MEAT FILLING: Combine all ingredients (a food processor is great for this). ASSEMBLE: Cut pastry in half. Roll half the pastry into a 9x12" rectangle. Form one half of the sausage meat into 3 rolls the length of the pastry and place on the pastry, at an equal distance apart. Cut the pastry into strips wide enough to encircle the meat. Dampen one edge of each strip, fold over, and press together firmly. Cut into rolls of desired length. Make a slash on top of each roll. Repeat with the other half of the pastry and sausage. Brush the top with a small amount of beaten egg yolk. Place on a baking sheet with a raised edge. Bake in a hot oven (425°F) for approx. 20 to 30 minutes. Yield: 18 2" rolls ** Exported from Now You're Cooking! v5.32 **