SAUSAGES IN BLANKETS

A little kid and big kid pleaser. Perfect for the half time break food when gathered around the TV viewing the footy final.

makes 12

1 square sheet frozen butter puff pastry (25cm x 25cm)

500g Torello Farm thin BBQ sausages (about 6 sausages)

1 egg, lightly beaten

Torello Farm’s tomato sauce, to serve

Place sausages in a frying pan and pour in enough cold water to just cover. Bring to a simmer over a high heat and cook for 2 minutes. Remove sausages from the water, drain and allow to cool for 15 minutes.

Line a baking tray with baking paper. Preheat the oven to 190°C (170°C fan-forced).

Cut each sausage in half. Place the frozen pastry sheet on a clean work surface with plastic side down. Cut the pastry sheet into four equal squares. Cut each square to make three rectangles. There should be 12 triangles in total.

Brush the surface of pastry with egg. To wrap each sausage, place a sausage piece at the widest end of a pastry triangle then roll up to wrap the sausage around the middle. Transfer to the prepared baking tray. Brush tops of pastry with egg. Bake for 20-25 minutes, or until pastry if puffed, golden brown and pastry edge is crispy. Serve immediately with tomato sauce, for dipping.

Recipe by Fiona Hammond September 2023