Oregano, rosemary and ’nduja sausage rolls

Method

1. Put the flour, salt, rosemary and a generous grinding of black pepper in a large bowl. Grate in the frozen butter, toss to coat, then make a well in the centre. Add 7 tbsp ice-cold water, mixing with a table knife until the pastry starts to come together. Add another 1 tbsp ice-cold water and mix until it becomes a dough, adding a further tablespoon if needed (see tip). Working quickly, shape the dough into a square, wrap in cling film and chill for 30 minutes.
2. Mix all the filling ingredients in a bowl to combine, then season.
3. Divide the dough in half. Roll out each half on a lightly floured surface into a rectangle roughly 20cm x 30cm and the thickness of a £1 coin.
4. Form half the sausage filling into a sausage shape the length of the pastry. Glaze the border of the pastry with some beaten egg, put the sausage in the centre and enclose in the pastry to form 1 long roll. Using the tines of a fork, crimp the edge of the pastry to secure, then cut into 10-12 rolls. Transfer to the prepared baking sheets and brush with a little extra egg to glaze. Repeat with the remaining sausage mix and pastry. Chill for 30 minutes.
5. Heat the oven to 200°C/180°C fan/gas 6 and bake the sausage rolls for 30 minutes until golden and crisp. Serve warm or cold.