Publications
Francois Oberholster
Prep Time: 20 minutes
Servings: 4
Cooking Time: 25-30 minutes
Ingredients
- 1 - roll readymade puff pastry, defrosted
- 4-6 - plump pork sausages
- 1 - bunch spring onions, chopped
- 6 - peppadews, chopped
- 40ml - Italian parsley
- 40ml - cornflour
- 2 - small eggs, beaten
Method
Allow to cool before packing – and don’t forget the mustard and gherkins!
1 Preheat the oven to 200ºC . Carefully roll out the dough on a floured surface and quarter. Grease a large muffin pan and line four hollows with the pastry, with the edges hanging out. Refrigerate until needed.
2 Carefully squeeze the pork out of the sausage casings and mix with the rest of the ingredients, reserving some beaten egg to glaze. Season well with salt and pepper, then divide the mixture between the four pastry shells and fold closed. Brush each with the remaining egg and bake for 35 minutes until golden brown and done.
