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Sausage roll twists with tomato dip

Sausage roll twists with tomato dip

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A star rating of 4.8 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24

Perfect for kids birthday parties - just make sure the mums and dads don't eat them all!

  • Easily doubled
  • Easily halved
  • Freezable (raw, if pastry is previously unfrozen)
Nutrition: per twist and dip
HighlightNutrientUnit
kcal95
fat7.5g
saturates2g
carbs7g
sugars1g
fibre0g
protein3g
low insalt0.54g
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Ingredients

  • 1⁄2 a 500g block all-butter puff pastry , defrosted if frozen
  • 400g pack chipolata

For the tomato dip

  • 6 tbsp reduced-sugar tomato ketchup
  • 2 tsp malt vinegar
  • 6 cherry tomatoes , finely chopped

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.

  • STEP 2

    Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 4.8 out of 5.16 ratings
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