Mini Hot Dog Rolls
Freezable
Makes 24
Sausage rolls have the stood the test of time in the world of party nibbles, despite being sadly devalued by mass production. Even so, cheap ones sell by the million. Try our recipe and you won’t look back.
TIP: You can prepare these up to the end of step 5 and then wrap in clingfilm and freeze for up to 6 weeks. When ready to cook, simply allow them to ‘come to’ for an hour at room temperature, then brush with beaten egg, cut and bake for 25 minutes at the temperature given in the recipe.
Serves:
24Ingredients
450g free-range pork sausages or sausage meat
2 tbsp roughly chopped fresh flat-leaf parsley
1 medium egg, beaten, plus a little more for brushing
50g fresh breadcrumbs
1–2 tbsp olive oil
3 medium onions, finely sliced
A little plain flour, for dusting
500g all-butter puff pastry
Approx. 5 tbsp tomato ketchup
Salt and freshly ground black pepper
Method
- 1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Using a sharp knife, cut a slit down the length of each sausage (unless using sausage meat) and gently remove and discard the skin. Place the meat in a large bowl, mix in the parsley, egg and breadcrumbs, then season with salt and pepper and set aside.
- 2
Heat the olive oil in a frying pan over a medium heat. Add the sliced onions and fry for 5–8 minutes or until they have softened and begun to caramelise. Set aside to cool slightly.
- 3
On a lightly floured work surface, roll out the pastry to a 36cm square. Cut the square into three long strips, each 12cm wide. Spread or carefully squirt a little ketchup down the centre of each strip and top with your fried onions.
- 4
Divide the sausage meat filling into three portions and shape each into a roll the approximate length of your pastry strips. Place a roll along the centre of each strip, on top of the onions. Brush beaten egg along either side of the filling, then fold the pastry over and seal as carefully as possible. Turn the roll over so the seal is underneath. This prevents the roll opening up while cooking.
- 5
Brush each long roll with beaten egg. Dip a sharp knife in some flour and cut each roll into eight bite-sized pieces, to make 24 small rolls in total.
- 6
Place on baking sheets lined with non-stick baking paper and bake on the top shelf of the oven for 25–30 minutes until golden. Leave to cool on a wire rack before serving.
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