Thursday, 20 May 2010

Frankfurter slice

I made this very satisfying frankfurter slice for tea tonight using left-overs.

Puff pastry
Franfurters/hotdogs (the proper kind that come in a jar or vacuum pack and contain actual pork as opposed to mechanically reclaimed chicken)
1 egg yolk
2tbsp mascapone
2tsp wholegrain mustard

1. Roll out the puff pastry to just bigger than the lenght of the sausages and about 3" wide. Brush the edges with water and press on a 1cm wide strip of pastry. Egg wash the pastry and dock the base with a fork. Bake in an oven at 200°C for 10mins.
2. Beat together the mustard, cheese and egg yolk.
3. Halve the sausages lengthwise.
4. One the pastry has cooked. spread the cheese mix over and the place the sausages on top (cut side down).
5. Bake for a further 20mins.

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