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Spicy Sausage Pinwheels
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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