Cambridge Sausage Puffs

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General Tip

Bake on a greased tray until golden brown

Disclaimer

Time, Temperature and Serves is approximate and is a guide only.

45 min Preparation time 20 min Cooking time Serves 8
3.83/5 (6)

Ingredients

500 g COLCOM Cambridge Pork Sausages – pre-cooked and cooled

400g roll of puff pastry

100ml tomato sauce

1 egg, for egg wash

Salt and pepper

 

Method

  1. Preheat the oven to 200°C.
  2. Roll out the pastry, just to flatten, do not change the size or thickness of the pastry. Measure out squares of the pastry big enough to wrap around the COLCOM Cambridge Pork Sausages.
  3. Brush the whole square with the egg wash. Spread a generous layer of tomato sauce in the centre of the square of pastry, ensuring you do not get any on the edges.
  4. Place the COLCOM Cambridge Pork Sausages in the centre of the square and roll the Sausage up, ensuring you press the join together well.
  5. Make shallow cuts through the pastry, so that the sausage is seen through the cuts. This will allow the sausage to cook through evenly.

Bake on a greased tray until golden brown