So I often make sausage rolls but I'd like to improve my recipe, anyone got ideas on these?\n\nShould I cook the mince pork in any way before cooking? (I ask because sometimes the pastry will cook faster than the meat)\n\nHow can I make the mixture softer? (sometimes it's a bit hard, should I add fat? What type of fat? how?)\n\nAnd also... any way to stop the pastry sticking to the baking paper? (is this because of the egg wash?\n\nSaludos!