Recipe | Spooky Sausage Roll Fingers

11 October 2018

Ingredients:
1 tbsp honey
1 tbsp ketchup
French mustard to serve
12 chipolatas
1 packet of ready roll ruff puff pastry approx. 375g
1 egg beaten

Method:

1. Heat oven to 200C/180C fan/gas 6 and brush with a little oil. We used the Judge baking sheet.
2. Mix the honey and ketchup together in a bowl, coat the chipolata sausages with the sauce.
3. Unroll the ruff puff pastry and divide into equal 12 triangles.
4. Wind the pastry triangle around a chipolata and stick together with the beaten egg, brush the inside and outside with egg and bake for 20 mins or until they are a dark golden colour.
5. Serve preferably warm or cold with dipping French mustard and blood sauce.

Watch recipe video here.

Credit to Pam Ballone - PBM Marketing.

For more information on baking with Judge products, visit the Judge Non-Stick Bakeware range. You may also be interested in Oven Gloves, Mitts & Aprons. 

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