An upmarket sausage roll with a twist. Once you treat your friends and family to these delights they'll ask for them again and again. Serve with a good tomato sauce or a relish.
Cooking time: 17-21 minutes
8 sheets of filo pastry
6 sausages
4 tbsp tomato relish
1 tbsp sesame seeds
80g melted butter
2 x 12 hole mini muffin pans
Preheat the oven 180˚c
Start by squeezing 4 ‘meatballs’ of sausage meat from each sausage and
fry in a pan with a little olive oil and rosemary over a medium heat for about
7 minutes or until cooked through. Put to one side to cool slightly.
Next brush the pastry sheets with the melted butter, layer 4 sheets over each mini
muffin pan, then as gently as possible ease them into the hollows. Add a little relish followed by a cooled
sausage ball into each hole.
Using either a sharp knife or a pizza wheel cut the pastry, allowing enough to fold up the sides of each bite.
Using either a sharp knife or a pizza wheel cut the pastry, allowing enough to fold up the sides of each bite.
Brush each one with a little more butter, sprinkle with sesame seeds and
bake in a preheated oven for 10-14 minutes or until golden.
*Freeze these before baking for up to two months, defrost thoroughly before baking.
*Freeze these before baking for up to two months, defrost thoroughly before baking.
