Mini sausage croissants
- Good Food team
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Makes 20
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4 out of 5.1 ratingRate
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A stylish twist for sausage rolls - a sure-fire hit at parties with kids and grown-ups alike
Freezable
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Easy fluffy scones
A star rating of 4.8 out of 5.169 ratings
Ingredients
Nutrition
Units:
MetricUS
-
375g pack ready-rolled puff pastry
-
a little flour
for dusting
-
20 cocktail sausages
-
1 egg
beaten
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Nutrition: per serving
-
kcal114
-
fat9g
-
saturates3g
-
carbs7g
-
sugars0g
-
fibre0g
-
protein3g
-
salt0.37g
low
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Method
-
step 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.
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step 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.
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step 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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A star rating of 4 out of 5.1 rating
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