Place the flour into a mixing bowl then cut in the butter and rub together with the fingertips until the mixture resembles fine breadcrumbs. Sprinkle the water and salt into the bowl then mix the dough until it forms a soft ball that leaves the bowl clean.
Turn the pastry out onto a lightly floured surface. Roll out the pastry to a thickness of about 5mm then cut into even strips, about 15cm wide. Roll the meat into two "sausages" as long as the pastry then lay them down the centre of the pastry strips.
Brush the edges of the pastry with egg or milk. Fold one side over the sausage to the over side and press the pastry edges firmly together.
Cut the rolls into small pieces. Brush them with beaten egg or milk and make two small slits in the top of each one. Arrange on a lightly greased baking tray.
Bake in the preheated oven for 20 to 25 minutes until golden brown. Remove from the oven and transfer to a cooling rack to cool fully before serving and enjoying.
Add onion, garlic or herbs to the meat for extra flavouring