Sausage & Rosemary Whirls

A change from sausage rolls these whirls are easy to make and delicious as a canapé to serve with drinks. They can be eaten warm or cold.

Makes 21

You will need:

• 1 x 375g ready rolled puff pastry
• 3 tsp poppy seeds

For the filling:

• 250g sausage meat, plain
• 75g roasted peppers, chopped
• 2 tsp rosemary, finely chopped
• 1 small clove of garlic, grated

For the garnish:

• Sprigs of rosemary

Method

Firstly make the filling by mixing all the ingredients well together.

Unroll the puff pastry and remove from its baking parchment, trim the edges so they are straight.  Scatter the poppy seeds over this baking parchment and return the unrolled pastry to rest onto top of the seeds.

Use a little water to brush along the far long edge, (this is to seal the pastry when rolled up). Spread the pastry with the sausage meat mixture.  Roll up, using the baking parchment to aid rolling, from the other side to form a tight Swiss roll shape.  If you have time place in the refrigerator to chill for 30 minutes – this makes cutting easier.

Cut the roll into 21 slices and place on the large AGA non-stick baking tray.

2, 3, 4 and 5 oven AGA:  Slide the baking tray onto the second set of runners down in the Roasting Oven and cook for 10 minutes.  (AGA Total Control owners use third set of runners down).  Turn the tray around and bake for a further 5-6 minutes until golden and flaky.

Transfer to a cake cooling rack and serve garnished with sprigs of rosemary.

Conventional cooking:  Pre-heat the oven to 220ºC, fan oven 200ºC, Gas Mark 7 and cook in the centre of the oven for 15 minutes.

By Dawn Roads