Grate in the frozen butter.

Use a kitchen knife to mix until all the pieces of butter are coated with flour.

2)Stir in 150ml cold water to form a soft dough, then bring together with your hands.

Wrap in cling film and chill in the fridge for 30 mins.

Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm.

Scatter half the filling ingredients along the pastry, towards one edge.

Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll.

Brush the top with more egg, then cut into 3cm-long rolls.

Use scissors to snip little ‘V’ shapes in the top of each roll.

3)Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays.

Bake for 15-20 mins until golden brown.