- Make the pastry first but mixing the flour and salt in a large mixing bowl
- Coarsely grate the butter and add this to the bowl. Mix just enough so that the butter is coated with the flour. You will want to see the pieces of butter in the mix.
- Next add the water and bring the dough together using a knife
- Turn out on to a lightly floured surface and, lightly bring together with your hands into a soft dough.
- Wrap in clingfilm and chill for 30 minutes at least.
- Once chilled, roll the pastry into a 50cm x 20cm piece on a lightly floured surface. Fold one end of the rectangle into its centre. Do the same with the other half to give you a rough square. Put the dough back in the fridge for another 30 minutes at least.
- Make the falafel filling by roughly mashing the chickpeas then adding in all ingredients to a bowl and combining well.
- Preheat the oven to 180c. Assemble the sausage rolls by rolling out the pastry so it is about 4mm thick in a rectangle shape. Lengthways , divide the dough into two pieces. Add the falafel mixture in a sausage shape into each rolled out piece of dough, leaving at least a 2 cm gap at the edge. Carefully cover the each piece of pastry around the falafel mixture and press the edges of the pastry together to seal. Do this for both pieces of pastry.
- At this stage, you should have two long sausage shapes rolls. Using a sharp knife, lightly cut the long rolls into 4cm pieces, taking care not to press too hard or the mixture may squeeze out.
- Place each mini roll on a baking tray, pastry facing up and brush each top with egg wash. Sprinkle with either a little ground cumin, sea salt, chilli flakes or sesame seeds. Bake in a preheated oven for 25 minutes.