Chipolata Sausage Rolls
35 mins | Serves: 4
- 500g Peppercorn Extra Lean Beef Chipolatas
- 2 sheets (24 x 24cm) ready-rolled frozen puff pastry, just thawed
- 160ml (⅔ cup) tomato sauce
- 2 tbsp Worcestershire sauce
1 – Preheat oven to 220°C.
2 – Cut the pastry sheets into quarters.
3 – Wrap pastry around the centre of each sausage, brush edges lightly with water and press to seal.
4 – Place the sausage rolls on a baking tray, seam-side down.
5 – Bake for 15-18 minutes. Remove from oven when golden brown and puffed.
6 – Kids’ task: Meanwhile, combine the tomato sauce and Worcestershire sauce in a small serving bowl.
7 – Arrange the sausage rolls on a large platter and serve immediately.