Ingredients – makes 12
- 1 sheet of ready rolled puff pastry
- ½ a rolled goat’s cheese (uses about ¾ of the ½ )
- 4 skinless sausages or 180g of sausage meat +/-
- eggs for egg wash
Method
- Pre-heat the oven to 225°C
- roll out the pastry sheet and extend in both directions
a little with a rolling pin directly on the baking sheet (no need for flour)
- cut the pastry in to 12 rectangles with a knife or pastry wheel
- cut the goat’s cheese in half lengthwise and slice into 12
- cut each sausage in to 3 (or make 12 small rolls of sausage meat)
- lay the goats cheese off centre on each section of pastry
- top it with the sausage meat
- roll the pastry parcels and crimp the ends shut with a fork
- brush with egg-wash
- place directly on the oven rack or on a baking tray in the bottom
- of the oven for 10-12 mins or until golden brown
- remove and cool on a cooling rack
- devour ravenously!!
Enjoy!!
