Pigs in double blankets

MAKES 12

12 streaky bacon rashers

(slices) or prosciutto slices a few sprigs of thyme,

leaves picked

12 short sausages, such as chipolatas, frankfurters or chicken sausages

2 tbsp olive oil

2 sheets frozen puff

pastry, thawed plain flour, for dusting

2 tbsp hot English mustard

1 large egg, beaten sesame seeds, for

sprinkling (optional) tomato ketchup, for dipping 1 Working one at a time, lay the bacon or prosciutto slices on a board and sprinkle with some thyme leaves. Place a sausage at one end and roll the bacon around it, then secure with a toothpick. Repeat with the remaining sausages and bacon.

2 Heat the olive oil in a frying pan over medium-high heat. Fry the sausages for about 5 minutes, turning regularly, until the bacon is browned on both sides and the sausages are cooked. Transfer to a tray and leave to cool completely. Remove the toothpicks.

3 Preheat oven to 200 ºC.

Lay the pastry sheets on a lightly floured surface. Cut the pastry sheets into rectangles, long enough to wrap around the sausages, with the width just a little bit shorter than the sausages.

4 Brush the pastry sheets lightly with the mustard. On each rectangle, place a sausage at one end and roll the pastry around it. Place on a baking tray lined with baking paper. Brush each roll with beaten egg, then sprinkle with sesame seeds if you like.

5 Bake for 25 minutes or until the pastry is puffed and golden brown. Serve warm with ketchup if you like.