Sausage and Cheese roll

Sausage and Cheese Roll:


Dough:
2 cups (200ml) flour
4 oz (125g) butter or margarine
3 tsp (15ml) baking powder
1/3 cup (150ml) milk
½ tsp (3ml) salt

Filling:
8 oz (250g) vienna sausages, grated
2 cups (500ml) grated cheese
1 onion, grated
1 Tbs (25ml) Worcestershire sauce
2 tsp (10ml) prepared mustard
2 eggs, beaten
Freshly chopped parsley

For the dough: Sift dry ingredients into a large bowl, then mix in the butter with fingertips until crumbly. Stir in the milk and lightly knead into two oblong shapes about 14”X 10” (36cmX 26cm).

For the filling: Lightly sauté the onion until translucent and then add the sausages and cheese and seasonings. Beat the eggs lightly and add half to the filling, reserving half for the top. Lay the filling onto the dough, leaving about 2 inches clear along one side. Brush the clear area with beaten egg and then roll up using some of the beaten egg to seal the edge. Slash the roll in a few places along the top and brush beaten egg over all. Lay on a baking dish and bake at 400ºF (200ºC) for about 15 minutes. Slice to serve – delicious hot or cold.