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Sausage Roll Twists |
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| Serves 6 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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Ingredients |
1⁄2 a 500g block all-butter puff pastry, defrosted if frozen
400g pack chipolata
For the tomato dip: or use readymade ketchup
6 tbsp reduced-sugar tomato ketchup
2 tsp malt vinegar
6 cherry tomatoes, finely chopped
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Heat oven to 220C/fan 200C/gas
7. Roll out the pastry to £1 coin thickness (about 20 x
30cm) and cut into strips about 1cm wide, cutting from the
shorter edge. Thin each sausage a little by twisting, then
snip in half. Wind one pastry strip around each
half-sausage, then place on a baking sheet, pastry ends
down. Makes 24.
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Bake for 20 mins until the
sausages and pastry are golden. Meanwhile, mix together
the ketchup, vinegar and cherry tomatoes. Serve in little
bowls alongside the sausage twists.
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DAILY
DINNERS 
