|2 sheets||Butter puff pastry (Main)|
|400 g||Sausages (Main)|
|2 Tbsp||Poppy seeds|
|1 to serve||Chutney|
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- To precook thin-style sausages, (we used chicken sausages), place in a pot of cold water, bring to the boil and simmer for five minutes. Drain sausages and remove to cool.
- Cut pastry sheets into 1.5cm wide strips. Wrap a long strip of pastry around each sausage in a spiral, starting at one end and wrapping towards the other end.
- Place sausage spirals on a baking tray, tucking the ends underneath so they dont unwind when cooked. Repeat with remaining sausages and pastry. Place tray in the fridge to chill pastries for 30 minutes.
- Heat oven to 200 degC. Brush pastry spirals lightly with egg glaze (1 egg beaten with 1 tbsp milk) and sprinkle with poppy seeds. Bake for 25 minutes or until pastry is puffed and golden brown. Serve with chutney on the side to dip.