Wednesday, July 13, 2005
Sausage rolls (makes 16 small rolls - 1 & 1/2 points each)
4 thick tasty sausages (I use old english beef)
1 sheet reduced fat puff pastry
Boil sausages for 15 minutes. Thaw pastry sheet while sausages are cooking. Make sure all skin is removed and cool sausages in water. Cut pastry sheet in half lengthways. Cut round ends off sausages. Place 2 sausages on half a sheet and roll. Seal edge with a little milk. Cut each rolled up sausage into 4 sausage rolls. Brush with a little milk. Bake in 220 degree oven for approx 15 minutes or until golden brown.