Pigs in Pastry

These festive mini sausage rolls are perfect for serving up at a Christmas buffet.

Ingredients

For the pastry

• 2½ tbsp littleseed extra virgin British rapeseed oil

• 200g plain flour

• Pinch of salt

• 2 eggs (one for the pastry, one for glazing)

• 3½ tbsp cold water

  For the filling

• 12 cooked mini pigs in blankets

• Leftover stuffing

• Cranberry sauce

Method

1. To make the pastry beat together the rapeseed oil, water, and egg. Add the flour and salt to the wet ingredients until it forms a soft dough. No need to rest this pastry in the fridge. Result!

2. Roll out on a floured surface to 5mm thick. Cut out a dozen circles using a 3 inch circular pastry cutter.

3. Preheat oven to 200C/Gas Mark 6

4. On each pastry circle add a teaspoon full of cranberry sauce, then a small of stuffing and finally a pig in blanket.

5. Bring either side of the pastry circle together so it wraps around and pulls together on top of the sausage.

6. Brush the outside of the pastry with beaten egg or oil.

7. Bake in the oven for 15 minutes.

8. Serve with more cranberry sauce for dipping.

Prep Time

20 minutes

Cooking Time

15 minutes