Oh boy, were those ever good! Usually when I buy sausage rolls it's from the bakery and I just eat them cold, and when I've made them before I've always refrigerated them and eaten them later, but I had these piping hot with some Dijon mustard and I think I'll do this more often.

Flaky pastry or shortcrust?
That is a very important question - I should have asked it earlier as I have been imagining these and I may be imagining the wrong thing.

I guess you'd call it shortcrust - I only left it in the fridge long enough to cool a bit and I don't fool around with ice water. I just used flour, margarine, (it was either that or canola oil), pinch of salt, sprinkle of sugar, and a little cold milk instead of water. Maybe that's why I underestimated the oven time by about 12 min. I think I could make a plate full of those and take them down to the club some morning this week and I'd be a big hero.