“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.”
READY IN:
45mins
SERVES:
18
YIELD:
36 bonbons
UNITS:
US

Ingredients Nutrition

  • 6 sheets puff pastry (butter puff thawed)
  • 36 chipolata sausages
  • 1 egg (lightly beaten)
  • 2 tablespoons sesame seeds (or poppy seeds)

Directions

  1. Preheat oven to 200C (180C fan forced).
  2. Line 3 baking trays with baking paper.
  3. Cut each sheet of pastry into 6 rectangular pieces (cut each pastry sheet in half and then cut each half into thirds).
  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.
  5. Place bonbons on prepared trays and brush with egg and sprinkle with seasame seeds (or poppy seeds or even a mix).
  6. Bake for 20-25 minutes or until pastry is golden and crisp.
  7. Serve with chutney or sauce of choice.

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