Chipolata Bonbons

1. 1

   Preheat oven to 200C (180C fan forced).

2. 2

   Line 3 baking trays with baking paper.

3. 3

   Cut each sheet of pastry into 6 rectangular pieces (cut each pastry sheet in half and then cut each half into thirds).

4. 4

   Using a rolling pin, roll each rectangle 2cm larger along the long side and place a chipolata in the centre of one long edge of the pastry and roll pastry, enclosing the chipolata and pinch each end firmlyu to close and forming a bonbon.

5. 5

   Place bonbons on prepared trays and brush with egg and sprinkle with seasame seeds (or poppy seeds or even a mix).

6. 6

   Bake for 20-25 minutes or until pastry is golden and crisp.

7. 7

   Serve with chutney or sauce of choice.

No additional tips available.