Serve these irresistibly buttery pastry-wrapped chipolatas as a Christmas dinner side dish – they're perfect as party canapés too

• Preparation and cooking time
  • Prep:10 mins
  • Cook:25 mins – 30 mins
  • plus chilling
• Easy
• Serves 6 – 8

• Freezable

Ingredients

• ½ tbsp vegetable oil, for greasing
• ½ sheet ready-rolled puff pastry
• 16 pork chipolatas
• 1 egg yolk, beaten, to glaze
• 2 tbsp sesame seeds

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7 and grease a large baking tray. Unroll the puff pastry into an A4 sheet and cut 16 x 10cm-long strips.

• STEP 2

  Wrap each chipolata in a strip of pastry, winding it round like a corkscrew. Place on the baking sheet and chill in the fridge for 15 mins. Can be chilled overnight or frozen for up to 2 weeks.

• STEP 3

  Mix the egg yolk with 1 tsp water and use to glaze the top of each pastry spiral. Sprinkle with the sesame seeds, then bake for 25-30 mins until the pastry is puffed up and golden, and the sausages are cooked.