- 1 packready rolled puff pastry
- 1 packfrankfurters or vegetarian hot dogs
Mustard dipping sauce
- 100gwholegrain mustard
- 100gdijon mustard
- 2 tbssour cream
At first glance this recipe doesn’t seem as if it’s particularly special. The ingredients are hot dogs, puff pastry and an egg. The recipe comes from Nigella Lawson’s ‘Kitchen’, where she describes these franks-in-blanks as “an eating experience that is nothing short of rapturous” and, of course, she’s absolutely right. It all starts to make sense when you get the ugly little constructions into the oven and they puff up and turn golden brown.
I’ve made these sausage rolls using vegetarian and meat frankfurters and both received glowing feedback. The veggie hot dogs (which can be purchased from the frozen aisle in Sainsbury’s or Tesco) taste remarkably similar to their meaty equivalents.
The amount of sausage rolls you’ll end up with depends on the size and number of your hot dogs. It can help to unroll the pastry and roughly lay over the hot dogs to figure out how to divide it up. If the pastry doesn’t look like it’s big enough, roll it out with a rolling pin to make it go further. I usually find that one pre-rolled sheet is plenty and any leftovers tend to get turned into jam tarts.
These sausage rolls are perfect for picnics/party food or as a lunchbox addition. I didn’t make the accompanying dipping sauce but I’ve included the ingredients and method below.
Makes 24-32 sausage rolls.
- Preheat the oven to 200°C (fan) and cover a large baking tray with some greaseproof paper and a little oil.
- Unwrap the roll of puff pastry and cut it into quarters then cut each quarter in half, lengthways, so that you end up with eight strips of pastry.
- Place a frankfurter at the edge of a piece of pastry then roll it up, pressing firmly along the seam to seal the pastry and prevent it opening while it cooks. Repeat until you‘ve used up all of the pastry strips and have eight rolled up frankfurters.
- Cut each roll into three or four depending on how big you’d like your sausage rolls to be and then place seam side down onto the baking tray.
- Brush the egg over the sausage rolls, then bake for 15-20 minutes until the pastry has turned golden brown.
- Combine the mustard and sour cream to make the dip and place into a bowl to serve alongside the sausage rolls.