Snazzy Sausage Rolls

So that the catering burden does not fall solely on one pair of shoulders, a lot of our school functions tend to be "bring a plate". There is good and bad in this (good: chicken sandwiches are usually excellent; bad: way too much sushi has been served up over the last few years to the point where I can no longer look at a maki roll). This week we had the first function for Year 7 parents, and I was under instruction to bring a plate of hot savouries eg sausage rolls or pies. Both sausage rolls and pies can be either delicious or dodgy depending on the quality of the meat and pastry. If I could have mustered more energy, I might have attempted some baby pies, but February is hot, humid and exhausting enough without making pies as well. NZ's Cuisine magazine came to my rescue with a brilliant take on sausage rolls: this recipe featured in the November edition.

Simple: buy the best chipolatas you can (any flavour you like). Roll in honey and mustard. Twirl a strip of pastry around it. Drizzle with honey and mustard. Serve with BBQ sauce or chutney. Perfectly easy. Easily perfect. (And I am still shocked as I reread this post to think of myself as a Year 7 parent. High school - how on earth did I get here so fast?)

Chipolata Twists With Honey and Mustard

1 kg small chipolatas

3 tbls honey

3 tbls wholegrain mustard

1 egg beaten

2 sheets puff pastry, defrosted and sliced into 2cm strips

Preheat ove to 180c. Toss mustard and honey together in a large bowl. Add the sausages and make sure they are well covered all over with the honey mustard (it will help the pastry to stick). Wind a strip of pastry around each sausage and place on a baking try, ends underneath the sausage. Brush the pastry with beaten egg and bake until the pastry is puffed and golden (around 30-40 mins). Meanwhile warm the leftover honey and mustard in a small saucepan, and drizzle it over the sausages once they are cooked.