This super-simple finger food is filled with pork sausage, cheese and Australia's favourite secret ingredient - Vegemite!
Ingredients
2 sheets frozen puff pastry, just thawed
2 tablespoons Vegemite
12 pork chipolata sausages (see note)
160g (2 cups) coarsely grated colby cheese
1 egg, lightly whisked
Poppy seeds, to sprinkle
Tomato sauce or tomato relish, to serve
Step 1
Preheat oven to 220C/200C fan forced. Line 2 large baking trays with baking paper. Cut each pastry sheet in half. Spread with Vegemite, leaving a 1cm border along a long side of each piece.
Step 2
Prick the chipolatas a few times with a fork. Sprinkle the cheese evenly over the Vegemite. Cut each piece of pastry crossways into 3 equal portions. Place a chipolata on each portion, along the edge opposite the border. Roll up to enclose and place, seam side down, on the prepared trays.
Step 3
Brush the top or each roll with egg. Sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown and cooked through. Serve warm with sauce or relish.
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