Name: Sausage roll twists with tomato dip
Cook time: 20 min
Total time: 30 min
Yield: Makes 24
Cuisine: British
Ingredients: 1⁄2 a 500g block all-butter puff pastry defrosted if frozen; 400g pack chipolata; 6 tbsp reduced-sugar tomato ketchup; 2 tsp malt vinegar; 6 cherry tomatoes finely chopped

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Sausage roll twists with tomato dip

Sausage roll twists with tomato dip

Good Food team

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Makes 24

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.16 ratingsRate

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Perfect for kids birthday parties - just make sure the mums and dads don't eat them all!

Easily doubled

Easily halved

Freezable (raw, if pastry is previously unfrozen)

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Ingredients

Nutrition

Units:

MetricUS

1⁄2 a 500g block all-butter puff pastry

defrosted if frozen
400g pack chipolata

For the tomato dip

6 tbsp reduced-sugar tomato ketchup
2 tsp malt vinegar
6 cherry tomatoes

finely chopped

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Nutrition: per twist and dip

kcal95
fat7.5g
saturates2g
carbs7g
sugars1g
fibre0g
protein3g
salt0.54g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, July 2007

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A star rating of 4.8 out of 5.16 ratings

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