Sausage Pinwheels

1. 1

   Pre heat oven to 200'c (390F) and defrost pastry sheets in a single layer.

2. 2

   De-skin sausages by slicing gently down the middle and peeling off the skin (this can be skipped if you are using bulk sausage meat).

3. 3

   Spread 3 sausages on a sheet of pastry to the edges - leaving an edge on the top.

4. 4

   Add a squeeze of tomato sauce or BBQ sauce on the sausage and sprinkle a bit of cheese on top.

5. 5

   Brush egg wash on the esge and roll into sausage shape and wrap with plastic wrap and put in the freezer for 10-20 minutes to harden up.

6. 6

   Repeat the above steps with the rest of the pastry and sausages, alternating the BBQ and tomato sauce for different flavours.

7. 7

   Take the rolls out of the freezer and unwrap - cut into slices about 1cm wide (0.4in) and place on baking tray lined with greaseproof/baking paper.

8. 8

   Brush each slice with eggwash and place trays in oven.

9. 9

   Cook for 15-20 minutes or until they are golden brown and puffed up.

No nutritional information available.

No additional tips available.