pre-heat oven to 220º celsius.
mix 3 tablespoons of wholegrain mustard with 1 tablespoon runny honey. coat 40 pork cocktail sausages.
unroll a 400g pack of ready-rolled puff pastry. cut into about 3cm wide strips, length according to the sausages.
put 1 sausage in the centre of each piece of pastry, brush the edges of the pastry with beaten egg and roll up to encase the sausage. pinch to seal.
place on a greased baking tray, brush with beaten egg and bake for 10-15 minutes until golden and the sausages are cooked through.
serve with tomato sauce and sweet mustard for dunking.
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