- ½ tbsp vegetable oil , for greasing
- ½ sheet ready-rolled puff pastry
- 16 pork chipolatas
- 1 egg yolk , beaten, to glaze
- 2 tbsp sesame seeds
- STEP 1
Heat oven to 220C/200C fan/gas 7 and grease a large baking tray. Unroll the puff pastry into an A4 sheet and cut 16 x 10cm-long strips.
- STEP 2
Wrap each chipolata in a strip of pastry, winding it round like a corkscrew. Place on the baking sheet and chill in the fridge for 15 mins. Can be chilled overnight or frozen for up to 2 weeks.
- STEP 3
Mix the egg yolk with 1 tsp water and use to glaze the top of each pastry spiral. Sprinkle with the sesame seeds, then bake for 25-30 mins until the pastry is puffed up and golden, and the sausages are cooked.