Okay, I know this is not the newest recipe in the world, but it has taken me many cooking programs to finally want to give this simple pastry a try. I know it's simple but some things just need confidence, and I have never been confident with puff pastry, even the store-bought ones!
The long interval between the pot pies and the turnovers has been really long, until my daughter finally insisted (especially since today is a public holiday!) that I prepared something different but looked like something bought from a bakery, for breakfast. The glove has been thrown at me; confident or not, Sausages in a Blanket, was made!
- 12 chicken cocktail sausages, poached
- 6 pieces, 10 cm x 10 cm, puff pastry
- 2 tbs mustard
- 2 tbs tomato paste
- 1 egg
- Salt and pepper
Cut each of the puff pastry into two, diagonally. Use a rolling pin to roll out the pastry so that it becomes an elongated triangle, twice the original length. Spread 1/2 tsp of mustard and 1/2 tsp tomato paste on each of the pastry triangles. Place a cocktail sauce, sprinkle with a little salt and pepper and roll the pastry triangle beginning with the broad side and ending with the pointed side. Place the pastries on to a baking tin lined with parchment paper. Beat the egg in a bowl with 2 tbs water and brush over the pastries. Bake in a 180 C oven for 15 minutes until golden brown. Serve warm.