Chipolata Bonbons
Recipe: #15800
November 10, 2014
Categories: Beef Sausage, Eggs, Appetizers, 5 Ingredients Or Less, Christmas, Game/Sports Day, New Years, Oven Bake, more
"A recipe from Recipe + good as an appertizer, snack or finger party food. Serve with chutney, tomato or barbecue sauce. Can also sprinkle with poppy seeds instead of sesame. Please note that our pastry sheets are between 22cm and 24cm square. Yields 36 bonbons."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (85.8 g)
- Calories 465.9
- Total Fat - 32.2 g
- Saturated Fat - 4.7 g
- Cholesterol - 11.6 mg
- Sodium - 211.1 mg
- Total Carbohydrate - 37.6 g
- Dietary Fiber - 1.3 g
- Sugars - 0.6 g
- Protein - 6.6 g
- Calcium - 19.7 mg
- Iron - 2.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 200C (180C fan forced).
Step 2
Line 3 baking trays with baking paper.
Step 3
Cut each sheet of pastry into 6 rectangular pieces (cut each pastry sheet in half and then cut each half into thirds).
Step 4
Using a rolling pin, roll each rectangle 2cm larger along the long side and place a chipolata in the centre of one long edge of the pastry and roll pastry, enclosing the chipolata and pinch each end firmlyu to close and forming a bonbon.
Step 5
Place bonbons on prepared trays and brush with egg and sprinkle with seasame seeds (or poppy seeds or even a mix).
Step 6
Bake for 20-25 minutes or until pastry is golden and crisp.
Step 7
Serve with chutney or sauce of choice.
Tips
No special items needed.
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