FANCY PIGS IN BLANKETS

Makes 12

INGREDIENTS:

Plain flour, for surface

1 x 320g ready rolled puff pastry (butter based if possible)

1 egg, beaten

12 pork cocktail sausages

6 slices prosciutto

melted unsalted butter

3 tsp sesame seeds

sea salt

Serve with honey mustard

METHOD:

Cut the pastry into 18 x 5cm x 8cm strips and brush the short edges of each strip lightly with a beaten egg.

Wrap half a slice of prosciutto around each cocktail sausage, then wrap each one in a pastry strip and press to seal. Arrange the sausage rolls on the baking sheet and brush with melted butter and sprinkle with sesame seeds. Chill for 15 minutes (makes the end result more crisp!) then bake in a pre-heated oven at 180oC fan for 25 minutes, until golden and cooked through. Remove and leave to cool for 10 minutes.

Serve with a bowl of honey mustard to dip into!