Classical Spectacular - the UK's most popular classical music show returns to the Royal Albert Hall for a very special season of concerts between 21-24 March and we've got 5 pairs of tickets to be won.
How to make Sausage Rolls: For the best sausage rolls of all you first need to make the pastry.
Delia uses 110g of plain sifted flour, a pinch of salt and 75g of block butter which has been frozen for about 45 minutes. Toss the piece of the butter first in the flour and using the coarse side of a 4-sider grater grate the butter into the flour. Hold it and grate it using downward movements which produces long curls of butter. Then keep changing the sides you hold it, to stop it melting from the warmth of your hands, or you could wrap the butter in foil if you prefer, either way keep dipping the butter into the flour, at the end throw the last little lumps in. Then when you lift the grater you will see the pile of grated butter curls, using a small palette knife start to distribute the gratings into the flour. Don't use your hands yet, just keep tossing and coating all the pieces of fat with the flour.
Now sprinkle a tablespoon of cold water all over, continue to use the palette knife to bring the whole thing together and finish off using your hands. You will need more water than shortcrust. The dough should come together leaving the bowl clean, pat it into a square and then rest the pastry in a polythene bag in the fridge for 30 minutes.
Delia makes the filling for the sausage rolls.