Party-Perfect Bites feature
A modern take on a favourite classic party food.
© 2020 Milli Taylor / Ryland Peters & Small · Reproduced with permission. · Party-Perfect Bites by Milli Taylor, photography by Helen Cathcart, published by Ryland Peters & Small rrp: £16.99
Lay the pastry sheet on a lightly floured surface and give it a little roll, if necessary, to make it 3 mm thick. Cut it crossways into 3 strips.
Divide the sausage meat into 3 parts and press a line of sausagemeat down the middle of each strip of pastry, leaving 2.5 cm free at each end.
Brush the length of the pastry with a little of the beaten egg on one side and roll the other side over the sausage to secure it in place. Pinch the ends of each roll together.
Transfer the rolls to the prepared baking sheet, brush them with more egg wash and pop them in the freezer for 15 minutes. Meanwhile, preheat the oven to 190°C (375°F) Gas 5.
Take the sausage rolls out of the freezer and cut each roll into 8 pieces. If you have leftover egg wash, brush it on, spread the rolls out on the prepared baking sheet and bake for at least 20 minutes, or until golden.