|Prep Time:||15 minutes|
|Cook Time:||25 minutes|
Heat oven to 200C/fan 180C/gas 6. Chop and crush garlic into a paste. Finally chop the leak and sauté with the garlic. Allow to cool.
Mix together the leak, garlic, parsley, sausage meat in a food processor (if using sausages, peel away the skins), turn on to a high speed. Season with salt and pepper. (you can do this by hand).
Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet.
Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 minutes to cooking time below.Brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat is cooked. Remove and eat hot or cold with tomato ketchup.
- 375g pack ready-rolled puff pastry
- half a small leak
- ½ small garlic clove
- 1 handful parsley, chopped
- 400g pack best quality sausage meat or sausages
- 1 beaten egg, to glaze