Mini sausage croissants

Mini sausage croissants

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 20

A stylish twist for sausage rolls - a sure-fire hit at parties with kids and grown-ups alike

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
114
protein
3g
carbs
7g
fat
9g
saturates
3g
fibre
0g
sugar
0g
salt
0.37g

Ingredients

  • 375g pack ready-rolled puff pastry
  • a little flour for dusting
  • 20 cocktail sausages
  • 1 egg, beaten

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2011

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Comments

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drhshires's picture
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I liked this recipe - my son aged 4 has eating problems and while he'll eat sausages, he won't usually eat any variations of sausages. These are simple and fun to make and he enjoyed rolling them up and painting them with egg. He even ate them! To be fair they were tasty, and would be even better spiced up with a little dash of mustard when rolling them up, or tomato paste perhaps. They looked cute too.

yurrnae's picture

Thank you, but I think I'd rather do my own devilled sausages, or to try Jamie Oliver's sausage rolls (from one of his 30 minute meals)

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