Sausage Roll / Eccles cake

Using the puff pastry recipe. We can do the following:

Sausage Roll ingredients:

Process

pre-heat oven at 200C
mix meat, salt, pepper. Roll it a long shapped sausage.
Roll out pastry to the length of your sausage. And 3-4 times wider. Trim edges to make it neat.
Spread the sausage nearly in the middle of the pastry. Add the pickle lenghtway the sausage (and cheese). Roll the pastry on top the meat until enclosed, you will have some left over pastry. Leave only aprox 3cm, trim the rest (but dont throw it away!)
With a fork (and a bit of flour), flatten the edge so it is enclosed properly.
Eggwash the pastry, then score in diagonals (both directions).
Spread some sesame seeds on top. Cut in 4 pieces with a sharp knife.
Put the rolls in a tray with baking paper.
Bake in the oven for 30 minutes or until golden-brown. If you have a thermometer, the meat should reach 165C to be cooked (I think).

This will make 4 big sausage rolls

Eccles cakes ingredients:

Process:

pre-heat oven at 220C
in a small sauce pan, over medium heat, melt butter. Add currant, mixed peel, demenara sugar and spice. Stir until sugar is disolved and fruit properly coated. Remove from heat.
Put a bit of flour in a work surface and roll out the pastry to 1/2cm thick. Using a circle mould (10-13cm diameter), cut as many pieces as you can.
Put the fruit mix in the middle of each circle. Wash with a bit of water the edges. Pull all edges together in the middle like a parcel. Pinch it so it doesnt open. Invent the parcel and flatten it with slap of your hand.
Brush each cake with eggwash and sprinkle with sugar.
Score each cake with 3 cuts. Put them in a tray with baking paper.
Bake for 15 minutes or until golden.

Quite tasty everything!