What do you get if you cross pigs in blankets with sausage rolls? These Christmassy sausage-and-bacon puff-pastry bites, which make ideal canapés. They’re quick to make, require just 5 ingredients and are extremely moreish (you have been warned…)
Or, for a meatier mouthful, make this giant sausage roll to slice and share.
Join Extradelicious to unlock Cook Mode
Ingredients
- 320g sheet of ready-rolled shortcrust pastry
- 2-3 tsp cranberry sauce, plus extra for dipping
- 4 outdoor-reared smoked streaky bacon rashers
- 12 uncooked cocktail sausages
- 1 egg, beaten
Join Extradelicious to unlock Cook Mode
Method
- Unroll the puff pastry and, still on its paper lining, roll it out slightly wider and longer. Cut 3 lines lengthways to make 4 even strips of pastry. Divide each strip into 3 even pieces. Put a dot of cranberry sauce in the centre of each piece of pastry, then cut each bacon rasher into 3 pieces and use them to top the cranberry dots.
- Put one cocktail sausage crossways on each piece of bacon, then roll up the pastry so the ends just overlap. Trim off and reserve any offcuts. Put the seams underneath, then brush all over with the beaten egg and put on a baking sheet lined with compostable baking paper. Shape the offcuts into decorations, if you like, secure with more beaten egg, then chill for 20
minutes. - Bake at 200°C/180°C fan/gas 6 for 30-35 minutes until golden and puffed, then serve with extra cranberry sauce.
Nutrition
- 194kcals Calories
- 13g fat (4.8g saturated) Fat
- 5.6g protein Protein
- 13g carbs (2.2g sugars) Carbs
- 1.1g fibre Fibre
- 0.5g salt Salt
Leave a comment, question or tip