All people's favorite social gathering meals. John Torode's trick is so as to add water to the sausage combine, which makes the pastry puff up

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:25 minutes – 35 minutes
• Straightforward
• Makes 20

• Freezable (raw)

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Elements

• ½ small garlic clove
• handful of parsley, chopped
• 400g sausagemeat or sausages
• 375g pack ready-rolled puff pastry
• 1 crushed egg, to glaze

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Methodology

• STEP 1

  Warmth the oven to 200C/180C fan/fuel 6. Crush the garlic and just a little salt to a paste utilizing a pestle and mortar, or use the flat of a knife on a chopping board. Combine along with the parsley and stir in 50ml chilly water.

• STEP 2

  Mix the sausagemeat in a meals processor (if utilizing sausages, peel away the skins) on a excessive pace, pour the garlic water into the combination, then season with pepper. Mix till mixed.

• STEP 3

  Unroll the pastry onto a board and reduce in half lengthways.

• STEP 4

  Divide the sausage combination in two and unfold alongside the size of every pastry strip in a cylinder form, leaving a 1cm edge.

• STEP 5

  Tightly roll the pastry across the sausagemeat and brush the ends with the crushed egg to safe.

• STEP 6

  Reduce every roll into 10 items with a pointy knife, every about 2.5cm lengthy, and organize on a baking sheet. Will preserve, coated and frozen, for one month.

• STEP 7

  Brush extra crushed egg all around the pastry. Cook dinner for 25-35 minutes till the pastry is puffed and crisp and the meat has cooked by way of. Add an additional 10 minutes if cooking from frozen. Eat sizzling or chilly with tomato ketchup, should you like.