Mini Sausage Rolls

Ingredients:

1/2 small garlic clove
Handful parsley, chopped
50ml cold water
400g pack sausage meat or sausages
375g pack ready-rolled puff pastry
1 beaten egg, to glaze

Method:

1. Heat oven to 200 degrees Celsius.

2. Using the flat of your knife on a chopping board, crush the garlic clove and salt into a paste. Mix together with a handful of chopped parsley, and stir in the cold water.

3. Unroll the puff pastry onto a board and cut in half lengthways.

4. Divide the sausage mixture in two. Spread the mixture along the length of each pastry strip in a cylindrical shape, leaving a 1cm edge.

5. Tightly roll the pastry around the sausage meat. Use a glazing brush to coat the ends with the beat egg to keep them from tearing open.

6. Cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet.

7. Brush more egg all over the pastry before placing in the oven. Bake for 25-35 minutes until the pastry is puffy, crispy and the meat has cooked through.

8. Remove the sausages rolls from the oven. You can eat them hot or cold with a sauce or dip of your choosing.