Halloween party food
Baby sausage rolls made with Maille mustard pastry are a doddle. You make it in a processor and the recipe uses no water - just an egg. Sausages are wrapped in Parma ham then encased in the pastry for a real 'treat' this Halloween.
175g/6oz plain flour
100g/4oz unsalted butter
1 tsp Maille Dijon Originale mustard
2 tbsp oil
12 cocktail sausages
4 slices Parma ham
1 egg beaten
How to make:
1. First make the pastry. Place the flour, butter, egg and mustard into a processor and whiz until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling film and chill in the fridge for 30 minutes.
2. Meanwhile, heat the oil in a pan and fry cocktail sausages all over to brown. Remove from pan and cool. Wrap each sausage in a strip of Parma ham. Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
3. Bake in a pre-heated oven at Gas mark 5 / 375°F / 190°C for around 15 minutes, or until the pastry is crisply glazed and deep golden.