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Blue Cheese Banger Croissants |
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| Makes 6 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
6 bratwurst sausages or 10 chipolatas
sunflower oil, for frying
3-4 tbsp caramelised onion chutney
350g cylinder of fresh croissant dough (I used Jus-Rol)
75g Shropshire blue or Danish blue, cut into 6 slices
1 egg, beaten
1 tsp black onion or nigella seeds
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Heat oven to 200C/180C Fan/Gas
6. Fry the sausages in just a drizzle of oil to prevent
them from sticking, until golden - about 5 mins. Remove
from the pan, wipe out the excess oil with kitchen paper,
then return the sausages to the pan with the onion
chutney. Cook, turning the sausages in the mixture until
coated and sticky.
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Carefully remove the croissant
dough from the pack and unroll. Cut into individual
portions through the dotted lines, then roll up each
sticky sausage with a piece of cheese in the dough, adding
any extra chutney from the pan. If you are using
chipolatas, some of the croissants will have to be doubled
up so as to use all the sausages.
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Put the croissants on a baking
tray, brush with beaten egg, sprinkle with onion or
nigella seeds and bake for 10 minutes until golden.
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DAILY
DINNERS 
