Mini sausage croissants
A stylish twist for sausage rolls - a sure-fire hit at parties with kids and grown-ups alike
Difficulty and servings
Makes 20
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 5 equal strips. Cut each rectangle in half diagonally to make 2 long triangles.
- Put a sausage on the fattest end of the pastry triangle and roll up. Repeat with the remaining sausages, then pop them all onto a greased baking tray. You can cover and chill for up to 2 days now.
- Brush the rolls with the beaten egg and cook for 25 mins until puffed up and golden. If you want to cook them ahead, but still serve them warm, simply pop back in a hot oven for 5 mins before serving.
PER SERVING
114 kcalories, protein 3g, carbohydrate 7g, fat 9 g, saturated fat 3g, fibre 0g, salt 0.37 g
Recipe from Good Food magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1162671/
http://www.bbcgoodfood.com/recipes/1162671/
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Difficulty and servings
Makes 20
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Ingredients
PER SERVING
114 kcalories, protein 3g, carbohydrate 7g, fat 9 g, saturated fat 3g, fibre 0g, salt 0.37 g
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27 April 2011
cmf-foodfile commented on this recipe
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