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Sausage roll-ups

Sausage roll-ups

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

The traditional combination of pork bangers and flaky pastry will never get old - this version has a chutney filling

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal252
fat15g
saturates7g
carbs20g
sugars6g
fibre1g
protein9g
low insalt1.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Sit the chipolatas in a roasting tin and cook for 15 mins.

  • STEP 2

    Meanwhile, pop open the crossiant packs and unroll. Mix the onion marmalade, tomato purée and mustard, and spread some over each dough triangle. When the chipolatas are done, set aside for 5 mins to cool while you line 2 baking sheets with baking parchment. Lay a sausage along the wide end of each triangle croissant and roll up, encasing the sausages. Arrange on the sheets, brush with beaten egg and scatter with sesame seeds. Bake for 10-15 mins, switching shelves halfway, so both sheets cook evenly, until golden.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

A star rating of 4.7 out of 5.7 ratings
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