Mini sausage croissants

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24 servings
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Pork

By Food24 November 03 2009
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Ingredients (5)

300.00 g puff pastry
mustard — mild
24.00 sausages — cocktail
1.00 eggs — lightly beaten
poppy seeds
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Method:

1. Cut the puff pastry into 24 triangles. Spread each triangle with mild mustard.
2. Roll the pastry triangles around the cocktail sausages.
Open freeze until solid. Cover and freeze to use within 2 months.
TO SERVE: Brush with beaten egg, sprinkle with poppy seeds, bake from frozen at 200 ºC for 15 minutes.
Makes 24.



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