The traditional combination of pork bangers and flaky pastry will never get old - this version has a chutney filling
Ingredients
- 12 chipolatas
- 2 x 250g packs croissant dough
- 5 tbsp onion marmalade, chutney or jam
- 2 tbsp tomato purée
- 1 tbsp wholegrain mustard
- 1 egg, beaten
- 1 tbsp sesame seed
Method
- Heat oven to 200C/180C fan/gas 6. Sit the chipolatas in a roasting tin and cook for 15 mins.
- Meanwhile, pop open the crossiant packs and unroll. Mix the onion marmalade, tomato purée and mustard, and spread some over each dough triangle. When the chipolatas are done, set aside for 5 mins to cool while you line 2 baking sheets with baking parchment. Lay a sausage along the wide end of each triangle croissant and roll up, encasing the sausages. Arrange on the sheets, brush with beaten egg and scatter with sesame seeds. Bake for 10-15 mins, switching shelves halfway, so both sheets cook evenly, until golde
This post was written by: Author Name
Your description comes here!
Get Free Email Updates to your Inbox!
Post a Comment