30 ml (2 tbsp) olive oil
450 g (1 lb) chipolata sausages
225 g (8 oz) made-weight flaky pastry, defrosted if frozen
flour 15 - 30 ml (1 - 2 tbsp) tarragon or Dijon mustard
milk or water for glazing
450 g (1 lb) chipolata sausages
225 g (8 oz) made-weight flaky pastry, defrosted if frozen
flour 15 - 30 ml (1 - 2 tbsp) tarragon or Dijon mustard
milk or water for glazing
method
1. Heat to oven to 200°C (400°F) gas 6.
2. Heat the olive oil in a frying-pan large enough to take the sausages in one layer. Place them side by side in the pan and cook them over a moderate heat for 8 minutes or until an even golden brown, turning frequently. Transfer to a plate and drain on absorbent paper. Cool.
3. Lightly flour a board and roll out the flaky pastry 5 mm (1/4 in) thick to make a strip just a little wider than the sausages. Cut the strip into rectangles large enough to fold over each sausage.
4. with a palette knife, spread each rectangle of pastry with a little tarragon or Dijon mustard, leaving the edges free. Place a cold sausage on each rectangle and brush the edges with a little milk or water.
5. Roll up the pastry like a little package, sealing the edges firmly together. Brush the top of each with a little milk and transfer to a baking tray. Bake in the oven for about 15 minutes or until the pastry is golden brown.
6. Arrange the pastry packages on a heated serving platter and serve immediately.
2. Heat the olive oil in a frying-pan large enough to take the sausages in one layer. Place them side by side in the pan and cook them over a moderate heat for 8 minutes or until an even golden brown, turning frequently. Transfer to a plate and drain on absorbent paper. Cool.
3. Lightly flour a board and roll out the flaky pastry 5 mm (1/4 in) thick to make a strip just a little wider than the sausages. Cut the strip into rectangles large enough to fold over each sausage.
4. with a palette knife, spread each rectangle of pastry with a little tarragon or Dijon mustard, leaving the edges free. Place a cold sausage on each rectangle and brush the edges with a little milk or water.
5. Roll up the pastry like a little package, sealing the edges firmly together. Brush the top of each with a little milk and transfer to a baking tray. Bake in the oven for about 15 minutes or until the pastry is golden brown.
6. Arrange the pastry packages on a heated serving platter and serve immediately.
serving amount
serves 4 — 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
