Pork, fennel and chilli sausage rolls

Method

1. Make the rough-puff pastry by mixing the flour, lemon juice and 125 ml of water in a bowl with a spoon until combined. Tip out on to a lightly floured work surface and knead for a minute or so until smooth. Cover with cling film and leave to rest for 5 minutes.
2. Chop the butter and the lard into 1cm cubes and return them to the fridge; it’s important they are cold.
3. Roll the dough out on a floured surface to a 45 x 15 cm rectangle. Try to get the edges as sharp and as straight as you can. Remove the butter and lard from the fridge and scatter them evenly over the dough, covering two-thirds of the length of the pastry while leaving a clear border around all the edges. Fold the plain dough over half of the buttered-and-larded section and press the edges to seal the butter in. Fold this layer over again to cover the remaining section and press down the edges all round to form a 15 cm square of pastry. Turn by 90 degrees and roll out to 45 x 15 cm again, then fold up into thirds as before, wrap in cling film and put in the fridge for 30 minutes to firm up.
4. Once the dough has chilled, take it out of the fridge and do another ‘turn, roll and fold’ as described above, then return to the fridge for another 30 minutes.
5. Meanwhile, mix the sausagemeat in a bowl with the fennel seeds and chilli flakes, seasoning with salt and pepper. Tip out on to a well-floured surface and roll it in some flour to stop it being too sticky. Divide into 4 equal pieces and roll each piece in flour. Set aside.
6. After the pastry has had its second chilling, take out of the fridge and do one last ‘turn, roll and fold’. Preheat the oven to 220°C. Roll the dough out on a well-floured surface to around 40 x 20 cm and cut into 4 strips of 20 x 10 cm.
7. Take each of the portions of sausagemeat and roll out to 20 cm long with your hands. Put each of the long sausages on a piece of the pastry, then fold the pastry over the meat and seal the edges well with beaten egg; there should be enough pastry to get a 1–2 cm overlap. Cut each into 4 sausage rolls each about 5 cm long.
8. Brush well with beaten egg and slash diagonally with a sharp knife to allow the rolls to expand as they cook. Bake for 25–30 minutes until golden brown.
9. Once cooked, place on a cooling rack quickly as they may be swimming in liberated sausagemeat fat, lard and butter (I never said they were healthy, just delicious). Squeeze a terrifying amount of brown sauce on a plate and get dipping.