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Posh Sausage Rolls

I adore this fuss free recipe (inspired by one from Lorraine Pascale only easier), mainly due to the fact that I can chose the quality of my sausages and know without a doubt that they will taste 100% better than the mass produced shop bought ones. If you hate clearing up mess made after cooking you’ll be happy to hear that there is a very limited amount when making these scrumptious delights.

Ingredients:

(Makes 12 mini sausage rolls)

Preheat the oven to 200C.

Take the pastry sheet out of the box and unravel keeping it on the plastic film, divide it into equal quarters then divide each quarter into three equal rectangles, you should now have 12 pieces of puff pastry.
 
Brush the top ends of the puff pastry rectangles with the beaten egg then lay the half cut pieces of sausage on the opposite ends. Roll the sausages up in the pastry, pop these on a floured baking tray and put in the fridge for 15mins.

Remove the mini sausage rolls from the fridge, make multiple pricks to the tops with a fork then brush the rest of the beaten egg.

Bake for 25mins, the pastry should look beautifully crisp and golden-brown.

All there is left to do is to get stuck in!!!

 
Tried It? Liked It? Tweaked It? Let me know!

Patz x


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