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 210¡C (gas 190¡C). 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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