Sausage Roll Twists With Tomato Dip
Crispy puff pastry envelops flavorful chipolatas in this simple and crowd-pleasing recipe. The chipolata twists are easy to make and perfect for a tasty snack or party appetizer. Dip them in a tangy tomato and cherry tomato accompaniment for a delightful burst of flavor with each bite.
— Constant Cookbook
Ingredients
- 1⁄2 a 500g block all-butter puff pastry , defrosted if frozen
- 400g pack chipolatas
- 6 tbsp reduced-sugar tomato ketchup
- 2 tsp malt vinegar
- 6 cherry tomatoes , finely chopped
Instructions
- Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
- Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 24
Nutrition
- Calories: 95 calories
- Fat Content: 7.5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 0.54 milligram of sodium
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