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Mini sausage croissants

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 5
Servings 24


  • 300
    puff pastry
  • mild mustard
  • 24
    cocktail sausages
  • 1
    egg, lightly beaten
  • poppy seeds


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.

Read more on: bake  |  pork

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