Preheat oven 450F, sieve flour and salt in mixing bowl. Divide butter into 4 pieces.
Rub 1 piece of butter into the flour Add lemon juice and 6 teaspoons of water. Mix. Now add water a little at a time until pastry will form a ball.
Sprinkle the pastry board and rolling pin with flour. Make the pastry into a sausage shape and roll it out to about 9 ins long and 3 ins wide. Mark the pastry into 3 parts...don't cut it.
Take 1 piece of butter and put little pats of it on the top 2/3 of the pastry. Fold the bottom 1/3 of the pastry up and the top 1/3 down to make a purse shape. Turn the pastry so the open flap is on your Left. Roll out the pastry again and repeat with the third and fourth pieces of butter. Then roll the pastry out until it is 9 ins, long and 6 ins wide. Cut the pastry in half down the middle. Divide the sausage into two pieces and roll them so they are as long as the pastry. Lay one sausage on one piece of pastry. Wet the edge of the pastry, fold the pastry over the sausage and stick it down on the other edge. Cut into four pieces. Mark each sausage roll with 3 cuts. Make the second piece of pastry the same way. Put the rolls on a baking tray (I use Pam spray on the tray). Brush the tops with the egg and milk mix Bake for 10 mins on top shelf then turn oven down to 350F and bake another 25 minutes. I check after 20 mins.

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Recipe submitted by Margaret. First published at The Yorkshire Posts.