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Spicy Sausage Pinwheels

Spicy Sausage Pinwheels Categories: Newsgroups|Sausages|Pork|Meat|Breakfast
Nb persons: 25

    125 g  sausage mince
    1 small  carrot, finely grated
    1  spring onion, finely chopped
    1 clove  garlic, crushed
    2 teaspoons  tomato paste
    1 teaspoon  curry powder
    1 teaspoon  chopped fresh rosemary
    1 sheet  packaged puff pastry

Tempting Teatime Treats - The Hawthorn series

Preparation time: 15 minutes Total cooking time: 20 minutes Makes 25

Preheat oven to moderately hot 210íC (gas 190íC). Line two 32 x 28 cm oven trays with baking paper. Combine sausage mince in a medium bowl with carrot, spring onion, garlic, tomato paste, curry and rosemary. Spread mixture evenly over pastry sheet and roll up to form a log. Using a sharp knife, cut log into 1 cm slices. Lay slices about 4 cm apart on prepared trays. Bake for 20 minutes or until lightly golden.

Note: Pinwheels are best eaten the day they are made, but can be kept in the refrigerator in an airtight container for up to two days. Reheat in a moderate oven for about 15 minutes before serving. Pinwheels can be frozen, cooked or uncooked, for three months. Freeze them on oven trays before transferring them to a freezer bag, to ensure the pinwheels stay separated. Pinwheels are delicious served with tomato sauce for dipping.

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