Keep the kids happy this Halloween with these crunchy, golden pastries.
Serves1616
Cook time35 mins35 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
400g pkt Coles Beef & Pork Chipolata Sausages
1 sheet frozen reduced-fat puff pastry, just thawed
1 Coles Australian Free Range Egg, lightly whisked
1 slice tasty cheddar
1 Coles Smoke Flavoured Cheese Slice
Chocolate writing icing, to decorate
Tomato sauce, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2
Preheat a grill on medium. Line another baking tray with foil. Place the sausages on the foil-lined tray. Cook under the grill, turning occasionally, for 5-7 mins or until golden brown and just cooked through. Set aside to cool.
Step 3
Place the pastry on a clean work surface. Cut into 5mm-thick strips. Wrap 5-6 pastry strips around each sausage. Place on the lined tray. Lightly brush with egg. Bake for 20-25 mins or until the pastry is golden. Cool slightly.
Step 4
Cut 1cm and 5mm discs from the cheese slices. Use a little tomato sauce to attach the cheese discs to each sausage roll to make eyes. Decorate with the writing icing. Serve warm or at room temperature with the tomato sauce.
1 sheet frozen reduced-fat puff pastry, just thawed
1 Coles Australian Free Range Egg, lightly whisked
1 slice tasty cheddar
1 Coles Smoke Flavoured Cheese Slice
Chocolate writing icing, to decorate
Tomato sauce, to serve
Description
Keep the kids happy this Halloween with these crunchy, golden pastries.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2
Preheat a grill on medium. Line another baking tray with foil. Place the sausages on the foil-lined tray. Cook under the grill, turning occasionally, for 5-7 mins or until golden brown and just cooked through. Set aside to cool.
Step 3
Place the pastry on a clean work surface. Cut into 5mm-thick strips. Wrap 5-6 pastry strips around each sausage. Place on the lined tray. Lightly brush with egg. Bake for 20-25 mins or until the pastry is golden. Cool slightly.
Step 4
Cut 1cm and 5mm discs from the cheese slices. Use a little tomato sauce to attach the cheese discs to each sausage roll to make eyes. Decorate with the writing icing. Serve warm or at room temperature with the tomato sauce.
