Fold the bottom third up and the top third down. Give the dough a quarter ... about 36cm/14¼in long and 25cm/10in wide. Roll the filling into long sausage shape and place in the centre of the ...
Arrange a log down the center each pastry rectangle ... Using a sharp paring knife, cut two parallel slashes in the top of ...
Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry. Turn the two long sausage rolls seam-side-down.
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