Serve these irresistibly buttery pastry-wrapped chipolatas as a Christmas dinner facet dish – they're good as occasion canapés too
- Preparation and cooking time
- Prep:10 minutes
- Prepare dinner:25 minutes – 30 minutes
- plus chilling
- Straightforward
- Serves 6 – 8
- Freezable
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Substances
- ½ tbsp vegetable oil, for greasing
- ½ sheet ready-rolled puff pastry
- 16 pork chipolatas
- 1 egg yolk, crushed, to glaze
- 2 tbsp sesame seeds
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Technique
- STEP 1
Warmth oven to 220C/200C fan/fuel 7 and grease a big baking tray. Unroll the puff pastry into an A4 sheet and lower 16 x 10cm-long strips.
- STEP 2
Wrap every chipolata in a strip of pastry, winding it spherical like a corkscrew. Place on the baking sheet and chill within the fridge for 15 minutes. Might be chilled in a single day or frozen for as much as 2 weeks.
- STEP 3
Combine the egg yolk with 1 tsp water and use to glaze the highest of every pastry spiral. Sprinkle with the sesame seeds, then bake for 25-30 minutes till the pastry is hyped up and golden, and the sausages are cooked.