BACON AND SAUSAGE ROLLS

Christmas is coming, and what says Christmas more then these Christmassy sausage-and bacon rolls. Served with Cranberry sauce.

INGREDIENTS

320 g sheet of ready-rolled shortcrust pastry
2-3 teaspoon cranberry sauce, plus extra for dipping
4 rashers of smoked streaky bacon
12 uncooked cocktail sausages
1 egg, beaten

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.

Place one cocktail sausage crossways on each piece of bacon, then roll up the pastry so the ends just overlap. Trim off. Put the seams underneath, then brush all over with the beaten egg and put on a baking sheet lined with parchment paper.  Chill for 20 minutes.

Bake at 200° C for 30-35 minutes until golden and puffed, then serve with extra cranberry sauce