mini sausage rolls – just a little something hot and tasty!
These are lovely hot bite sized bits – perfect to accompany the 6 nations and cheer on Scotland!
Ingredients for about 25
300g sausage meat or skinned sausages
230g puff pastry – ready prepared is quickest
seasoning – salt, pepper, garlic, herbs…
1 beaten egg for glazing
How to: Roll out the pastry into a rectangle, or if using circles of ready rolled pastry, trim into a large rectangle. Cut this large rectangle into several strips of about 5 cm wide. Using a fork or the processor, mix the seasoning with the sausage meat and the water. Take small bits of mincemeat and place along the center of each strip until you have an unbroken ribbon of mincemeat running the length of the rectangle. Bring the sides of the pastry together, pressing tightly to enclose the sausage meat. Paint the pastry with the egg and cut into bite sized (2.5 to 5 cm) pieces, spread out on a baking sheet chill for 15 mins, then bake at 180°c for 25 mins until golden.
If you are preparing these in advance of a party or rugby match, they can be frozen uncooked on trays before being packed in plastic bags. They can then be baked up to a month later from frozen for 30mins at 180°c.