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Slithery mini sausage rolls

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Origin of dish:  Austria
Suitable for children
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 15 minutes
 
Ingredients (serves 12):

    175g/6oz plain flour
    100g/4oz unsalted butter
    1 egg
    1 tsp Maille Dijon Originale mustard
    2 tbsp oil
    12 cocktail sausages
    4 slices Parma ham
    1 egg beaten

Method:

1. First make the pastry. Place the flour, butter, egg and mustard into a processor and whiz until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling film and chill in the fridge for 30 minutes.

2. Meanwhile, heat the oil in a pan and fry cocktail sausages all over to brown. Remove from pan and cool. Wrap each sausage in a strip of Parma ham. Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.

3. Bake in a pre-heated oven at Gas mark 5 / 375°F / 190°C for around 15 minutes, or until the pastry is crisply glazed and deep golden.

User comments

 
another free recipe every day






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