To a large mixing bowl add the flour, salt and butter.

Use your hand to mix the butter into the flour until all the cubes are coated.

Add the water, mix and press with your hand until the dough is formed. Turn out onto a floured surface.

Roll the dough to a rectangle (you will see the lumps of butter). Fold the edge furthest away from you to the center and fold the other edge to meet. Turn 1/4 and roll out to a rectangle and fold the same way again.

Roll the dough slightly, not into a rectangle, just enough to create a flat ball.

Wrap in the dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 425°F.

Line a baking sheet with parchment paper.

While the pastry is chilling, add the sausage meat, sage and onion to a mixing bowl and mix using your hands until well blended. Refrigerate until the dough is ready.

Dust a clean surface with flour and roll out the chilled pastry into a rectangle, 21 inches long and 5 inches wide.

Place the meat in a sausage shape down the center of the dough.

Brush beaten egg down one long side of pastry then roll the other long edge to meet the egg washed egg over the meat, making sure to seal well and that the seam is on the bottom.

Cut into 6-8, 3-inch long rolls and place onto the baking sheet evenly apart.

Brush the rolls with the egg wash and cut 2 slits into the top of the pastry taking care not to cut into the meat.

Bake for 25 minutes until they are golden and crispy.