For the pastry (paste):
275 g/10 oz/2.5 cups plain (all-purpose) flour
20 ml/4 tsp baking powder
A pinch of salt
100 g/4 oz/0.5 cup butter or margarine
150 ml/0.25 pt milk
For the filling:
225 g/8 oz frankfurters, coarsely grated or chopped
225 g/8 oz/2 cups Cheddar cheese, grated
50 g/2 oz/0.25 cup butter or margarine, softened
1 shallot, finely chopped
5 ml/1 tsp Worcestershire sauce
5 ml/1 tsp Dijon mustard
1 egg yolk
30 ml/2 tbsp milk
15 ml/1 tbsp chopped parsley
To make the pastry, mix together the flour, baking powder and salt, then
rub in the butter or margarine until the mixture resembles breadcrumbs.
Stir in enough of the milk to make a fairly stiff dough. Roll out on a
lightly floured surface to a 35 x 25 mm/ 14 x 10 in rectangle.
To make the filling, mix together the frankfurters, cheese, butter or
margarine, shallot, Worcestershire sauce and mustard. Spread evenly over
the pastry, then roll up from one short end like a Swiss (jelly) roll.
Place on a greased baking (cookie) sheet and cut into slices almost
through to the base. Beat together the egg yolk and milk, then brush over
the roll and sprinkle with the parsley. Bake in a preheated oven at
200°C/400°F/gas mark 6 for 20 minutes until well risen and golden brown.