Sausage Rolls in Sour Cream Pastry

• Be sure the sausages are very well chilled; it makes them easier to handle and roll; I recommend placing them in the freezer for a half hour or so before removing the casings and rolling them in the pastry.

To make the pastry:

• In a small bowl, combine the egg and water; stir well; set aside.
• Using a food processor or pastry blender, cut butter into the flour until mixture resembles a coarse meal; small pea size pieces of butter should still be visible in the mix.
• Stir in the sour cream to form a dough.
• Separate dough in 2 portions; wrap each in plastic wrap and let rest in the refrigerator for about 20 minutes.

To assemble and bake:

• Remove from the refrigerator and roll each portion of the rested dough into a long rectangle, the same width as the sausage links, and between 1/8-inch and 1/4-inch thick.
• Using scissors, carefully remove the casing from each sausage and place it on the dough.
• Roll the sausage in the pastry, cutting the pastry rectangle in a straight line when the sausage is completely surrounded with pastry and slightly overlaps.
• Egg wash the edges of the dough where they meet; press well to seal.
• Egg wash the tops of the sausage rolls, if desired.
• Cut into individual pieces and place on a baking sheet.
• Place in the refrigerator and chill for 20 minutes.
• Pre-heat the oven 375°F.
• Remove from the refrigerator; place in the pre-heated oven and bake for about 20 – 25 minutes until evenly golden brown and the internal temperature reaches 175°F.
• Remove from the oven and serve with your favorite BBQ or marinara sauce as a dip.