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Saucisses En Chemise

ingredients

serves 4 — 6
30 ml (2 tbsp) olive oil
450 g (1 lb) chipolata sausages
225 g (8 oz) made-weight flaky pastry, defrosted if frozen
flour 15 - 30 ml (1 - 2 tbsp) tarragon or Dijon mustard
milk or water for glazing

method

1. Heat to oven to 200°C (400°F) gas 6.

2. Heat the olive oil in a frying-pan large enough to take the sausages in one layer. Place them side by side in the pan and cook them over a moderate heat for 8 minutes or until an even golden brown, turning frequently. Transfer to a plate and drain on absorbent paper. Cool.

3. Lightly flour a board and roll out the flaky pastry 5 mm (1/4 in) thick to make a strip just a little wider than the sausages. Cut the strip into rectangles large enough to fold over each sausage.

4. with a palette knife, spread each rectangle of pastry with a little tarragon or Dijon mustard, leaving the edges free. Place a cold sausage on each rectangle and brush the edges with a little milk or water.

5. Roll up the pastry like a little package, sealing the edges firmly together. Brush the top of each with a little milk and transfer to a baking tray. Bake in the oven for about 15 minutes or until the pastry is golden brown.

6. Arrange the pastry packages on a heated serving platter and serve immediately.

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