These delicious pork chipolatas wrapped in puff pastry are perfect for parties, picnics and afternoon snacks – this recipes makes 24 so you’ll have enough to keep everyone happy.
- 500g packet puff pastry
- 1 egg
- 24 pork chipolatas
- Tomato ketchup/mustard or Marmite for dotting onto the chipolatas
Pre-heat the oven to 220ºC/430ºF /Gas mark 7. Roll out 500g packet puff pastry on a floured surface. Cut into 2.5cm strips and dot with tomato ketchup, mustard or Marmite.
Place a pork chipolata sausage on each strip and wind them up. Beat together 1 egg and a little milk. Brush onto the strips and place on a baking sheet.
Bake for approximately 15 minutes, until golden, then serve with baked beans, corn on the cob or a mixed salad and your favourite relish or chutney.
Give these sausage rolls a bit of a spicy kick with 3-4 tbsp of wholegrain mustard