Mini Sausage Twirls
Oven Temperature: 180c(fan)/200c/Gas Mark 5.
Bake Time: 20-22 minutes
25 mini sausages
1 tbsp Flora Cuisine
1 tbsp maple syrup
1 tsp fennel seeds
1 sheet of ready rolled puff pastry
30g cream cheese
1 egg, for egg wash
Heat the Flora Cuisine in a large frying pan. Add the maple syrup, fennel seeds and sausages, fry over a gentle heat until the sausages are browned and cooked through stirring frequently to coat.
Remove from the heat and set aside to cool fully.
Line a baking tray with non-stick baking paper and preheat the oven to 180c (fan)/200c/Gas Mark 5.
Once the sausages have cooled spread the sheet of ready rolled puff pastry with cream cheese.
Cut the sheet into strips approx. 10cm long x 1cm wide using a sharp knife or a roller type pizza cutter.
Wrap each sausage in a strip of pastry, the cream cheese should be facing the sausage and will help to hold it in position.
Brush the pastry with beaten egg to glaze and place the wrapped sausages onto the baking tray.
Bake in the oven for 20-22 minutes until golden brown.
Frying pan, measuring spoons, knife, roller type pizza cutter, baking tray, non-stick baking paper, pastry brush