Sausage Rolls with Flaky Pastry!-Christmas Countdown Day 10

Today is truly the start of Christmas for me as its the shortest day of the year and the day of my families Christmas party and guess whose doing most of the catering-me! I have written my spreadsheet up for the day (although this post is basically messing timings up anyway) and I am ready to go.
This recipe is the one I have used every time I need sausage rolls since I cooked them at school-they are a bit more complex than short-crust sausage rolls but the improved taste makes up for the time lost as they taste excellent! I have a vegetarian option to the meat filling if anybody wants it. Email thefoodkid@chef.net.

245g sausage meat
fresh herbs
salt and pepper

75g butter
110g plain flour
water

1egg/milk

Freeze the butter for 45 minutes or overnight.

Sieve the flour into a bowl. Take the butter out of the freezer and grate it into long strands-dip the butter into flour to make it easier to grate.Put the butter into the flour and coat it by using a palette knife.

Add enough cold water to the mix to form a soft but not sticky ball of dough.

Wrap and chill for at least 30 minutes.

Mix the filling together.

Roll the pastry into a 20cm by 30cm rectangle, cut this into 2 rectangles long-ways.

Split the filling into 2 large rolls along one of the long edges of the pastry.

Brush beaten egg on the opposite side of the pastry then roll and seal the edge, carefully repeat.

Cut each roll into 6, snip 3 V shapes on top and glaze with beaten egg or milk.

Bake for 20-25 minutes on a high heat.