Sausage Rolls

Ingredients:
1 roll ready rolled Puff Pastry
4 bags Tivall cocktail sausages or any meaty cocktail sausages
1 Egg
Sesame Seeds- optional



A roll of pastry is enough for about four packets of sausages (Tivall). This makes about 90-100 sausages. (I know you are thinking that's a lot, but you need quite a few to fill a bowl or a platter and they always disappear!)
Once these are prepared, they freeze very well. I like to prepare a whole packet and then freeze them in bags. This way you can take out portions at a time.

Open the puff pastry and unroll the beginning part only (If you unroll too much, it goes dry). Cut strips downwards about 2 fingers wide. Then cut strips the other way so you are splitting the pastry into four sections. Don't worry if you have not cut the pastry exactly straight - it is very stretchy if needs be.



Roll a piece of pastry around each sausage (no need to defrost sausages). Place seem side down.


After you have done a few, slice 3 small diagonal slices on top of each roll. If you are baking immediately place on a baking tray lined with greaseproof paper. If you are preparing in advance, place them in a plastic bag in a single layer.



Repeat process until you have used up all the pastry.

When you are ready to bake them, brush each one with raw egg.

If you have prepared in advance, take out of freezer an hour before wanting to bake. If you want, you can sprinkle with sesame seeds. Bake on 200 for 20-30 minutes. When you remove them from the oven, it is normal for the sausages to look very blown up and they will shrink as they cool.

Serve room temperature or hot.

Et Voila!