Sausage Roll w/ Recipe

This is usually my recipe for sausage roll, but since hubby doesn't eat pork, I had to switch to using beef instead, which is still just as good. I make this just to have as snack during the week and also as  finger food for special occasions. I'm very generous with the meat filling as well. Used to use 1lb of meat, but I found out they tend to shrink a little during the baking process, so I increased it to 2lbs.

Ingredients
2lbs ground beef (supplement for sausage or desired ground meat)
3 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
1/3 cup water
1/2 tsp salt
1 tsp Curry Powder
1 tsp ginger powder
1 tsp garlic powder
1 knorr cube, crushed
1 egg, whisked
Water, for sealing

Directions
1. In a large bowl combine flour, baking powder and salt; mix together
2. Cut butter into flour. Using fingers, work and knead butter into flour till it forms little crumbs

 
3. Add water in increments and using fingers, begin kneading till it forms an uneven ball; continue kneading with fingers till dough becomes smooth then set aside

4. Unwrap meat and transfer to a bowl. Add crushed knorr cubes, curry, ginger, and garlic powder to meat and work seasonings into ground meat. Set aside
5. Return to dough; divide dough into four parts

6. Roll one portion of dough into a long sheet
7. Cut uneven edges of the side facing you and set aside in the bowl
8. Scoop some meat into hands, roll meat into a slightly thick log and place rolled meat 1-2 inches from edge of the rolled out dough

9. Gently lift cut edge facing you over meat to cover the meat, then roll part with meat once more to make it secure

10. Cut off extra dough after the second roll

11. Slightly lift meat part away from the edges, dip one finger in water and swipe edge, roll dough over part with water to seal edges
12. Cut off both end tips of rolled dough that have no meat
13. Cut log of meat roll into smaller rolls. Use first cut roll to gauge measurement for others
14. Using a sharp knife, make 2 - 3 slashes across top of sausage rolls depending on the length of your roll.

15. Transfer meat rolls to baking pan layered with parchment or wax paper lightly sprinkled with flour
16. Repeat steps 6 - 15 for remaining dough and meat. While rolling out the last portion of dough, pre-heat oven to 350 degrees F
17. Break and whisk egg, using a pastry brush, brush egg over sausage rolls. Transfer baking pan to oven, bake for 35-40 minutes till sausage is cooked.

18. Let cool for 10 minutes before removing from paper. Serve and enjoy!