- 1 packready rolled puff pastry
- 1 pack10 vegetarian hotdogs or frankfurters
Mustard dipping sauce
- 100gwholegrain mustard
- 100gdijon mustard
- 2 tbssour cream
This recipe is an odd one. It doesn’t seem as if it should taste especially good and the construction of the sausage rolls (wrapping uncooked vegetarian frankfurters in puff pastry) isn’t very appealing.
However, in Nigella Lawson’s ‘Kitchen’, she describes these franks-in-blanks as “an eating experience that is nothing short of rapturous” and I’d have to agree that they are very, very good. It all starts to make sense when you get the ugly little constructions into the oven and they puff up and turn golden brown.
The vegetarian frankfurters (which you can get from Sainsbury or Tesco) taste just like normal frankfurters and 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 220°C 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.
- Beat the egg and brush a little over each pastry strip.
- Place a frankfurter at the edge of a piece of pastry then roll it up, placing the seal at the bottom. Repeat until you have 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 them seam side down onto the baking tray.
- Brush the remaining 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.