Sausage roll twists with tomato dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
- 1⁄2 a 500g block all-butter puff pastrydefrosted if frozen
- 400g pack chipolata
For the tomato dip
- 6 tbsp reduced-sugar tomato ketchup
- 2 tsp malt vinegar
- 6 cherry tomatoesfinely chopped
Nutrition: per twist and dip
- kcal95
- fat7.5g
- saturates2g
- carbs7g
- sugars1g
- fibre0g
- protein3g
- salt0.54glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
step 2
Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.
