Wrong way round sausage rolls


little sausages (e.g. pepparami…)

roll pastry to ‘height’ of sausage rolls – or half sausage if they’re very tall ; in a long rectangle twice the width of the sausages when they’re laid on it

lay sausages about 2cm apart on half the pastry, carefully fold over the other half of the pastry, with the side of your hand, carefully but firmly  press down the pastry between the sausages and put into freezer for ten to twenty minutes until really firm

cut across the sausages so you end up with a row of little sausage circles encase in pastry, brush pastry only with egg wash

cook in oven according to pastry instructions – but probably a little less as they are only small – they’re ready when they look cooked and golden



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