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Sift the flour and salt into a large bowl. Add a few tablespoons of the flour to the bowl of a food processor fitted with the coarse grating disc. Grate the frozen butter, then transfer half to the bowl with the remaining flour, tossing gently with a blunt knife to coat. Chill the remaining grated butter. Gradually add the ice-cold water one tablespoon at a time to the butter and flour in the bowl, mixing with the knife until a soft dough forms. Bring together gently with your hands, avoiding handling it too much. Wrap and chill for 30–60 minutes.
Roll the dough into a rectangle on a lightly floured surface. Scatter half the remaining grated butter evenly over the middle third. Fold one side over the butter, scatter over the remaining butter, then fold over the final third to enclose it.
Turn the pastry so the open ends are facing towards and away from you. Gently roll into a rectangle, brushing away any excess flour as you work. Fold one third of the pastry into the middle, then fold the remaining third over the top to create another parcel. This completes the first two folds. Wrap and chill for 15–20 minutes. Repeat the rolling, folding and chilling process twice more to complete six folds in total.
Remove the pastry from the fridge and leave to rest for 10–15 minutes. On a lightly floured surface, roll it into a rectangle measuring approximately 40 x 30cm, then cut in half lengthways to create two long strips. Shape the sausage meat into two even lengths and place one down the centre of each strip of pastry. Brush one long edge of each strip with the beaten egg, then roll the pastry tightly around the sausage meat, sealing the edge underneath.
Heat your oven to 220°C/200°C fan. Using a very sharp knife, cut each roll into 12 equal pieces, or larger if preferred. Arrange on two lined baking trays and chill for 10 minutes. Brush with the beaten egg, sprinkle with the sesame seeds, then bake for 25 minutes until the pastry is crisp and golden and the sausage meat is cooked through. Transfer to a wire rack to cool slightly before serving.
Decadent and timeless, millionaire‘s shortbread is the ultimate afternoon treat. These three distinct layers combine for the perfect bite of crunch, chew, and chocolate.
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The quiche Lorraine is a classic French recipe beloved by many – and we can see why, with its indulgent ingredients of cheese, bacon and cream, all encased in a buttery pastry.
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