Pigs in Blankets

Makes 24


Pre-heat oven to 180oc


Ingredients:

• 24 cooked cocktail sausages
• 5oo g shortcrust of puff pastry
• Dijon mustard
• 1 beaten egg for sealing and glazing
Method:

Roll out pastry thinly on a floured surface.
Using a scone size cutter cut out 24 discs. You may have to re-roll the pastry to get the full amount.
Brush a little mustard on each one the place the little sausage in the middle of each disc.
Egg wash one side of the pastry and bring the two sides together.
So the end and the top of the sausage are peeping out each end thus pigs in blankets.
Bake on a flour or oiled baking sheet @180c for 15-20 or unt golden brown.
Serve with my tomato and chilli jam or relish.