Delicate filled pastry twister
500g mutton or beef sausage
30ml water
500g puff pastry
1 egg, lightly beaten sesame seeds for sprinkling
Method
Preheat oven to 200ºC.
Steam sausage in about 30ml water for 10min. Set aside to cool and cut into 6cm long pieces.
Roll out pastry to about 5mm and cut into long strips about 1cm wide.
Wind pastry strip around each piece of sausage, leaving a little space between each winding.
Place sausage ropes on baking sheet in the freezer for 10min.
Brush with egg and sprinkle with sesame seeds.
Bake for 10-15min until golden.
Serve with a tangy dip.
NB: Pastries freezes successfully. Layer between plastic sheets.
