Ingredients
Method
- Pre-rolled puff pastry
- 350g Sausage meat
- 3 Cloves of garlic (minced)
- Rosemary (finely chopped)
- Thyme (finely chopped)
- 1 Egg
- Salt & pepper
Method
- Pre-heat the oven to 170 (fan). Remove the puff pastry from the fridge 15 minutes before, you want the pastry pliable but not room temperature.
- Roll out the puff pastry out flat, finely chop the rosemary, thyme and mince the garlic. Crack the egg into a dish and beat (to create the egg wash).
- In a bowl mix the sausage meat, garlic, rosemary and thyme.
- As well as you can, spread the sausage meat on top of the puff pastry making it as flat as possible. Essentially, you're creating a top layer of meat over the bottom layer of pastry.
- Roll the pastry / meat into a long sausage shape . Then, every 2 cm slice the roll into mini pin wheels.
- Place wheels on grease proof paper, brush with the egg wash and season with salt and pepper. Pop in the oven for 20 minutes or until crisp and golden. (flip over after 10 minutes)
60 Minutes