SENSATION AL SAUSAGE ROLLS WITH PRUNES& ANCHOVIES

YOU can give your guests a choice of prune or anchovy, or just combine them, as I have done here — delicious!

MAKES 36

● 12 long chipolatas

● 1 tbsp oil

● 2 ready-rolled sheets of puff pastry, or a 750g block

● 1 x 50g tin anchovies, drained

● 12 prunes, chopped

● 1 egg, beaten

● 1 tsp sesame seeds HEAT oven to 200c/180c fan/gas 6. Prick the sausages, then fry them in the oil until brown and just cooked. Leave to cool. Roll out the pastry to the thickness of a £1 coin, then cut into 12 squares so both sides are as long as the sausages. Mash the anchovy fillets, then mix with the chopped prunes and spread on the pastry squares, avoiding the edges nearest you. Put a sausage on each square and roll up, sticking the bare edge down with a little beaten egg. Cut into three and put on a baking sheet covered with baking parchment. (You can freeze these at this stage, and bake from frozen later). Brush the rolls with beaten egg and sprinkle with sesame seeds. Bake for 10-12 minutes or until golden.