The toffee candy bar pieces in this biscuit make it extremely addictive! A fantastic variation on a traditional biscuit.
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 6 ounces all-purpose flour
- 4 ounces butter
- 1 egg
- 1 teaspoon Maille® Dijon Originale mustard
- 2 tablespoons oil
- 12 cocktail sausages
- 4 slices ham
- 1 egg, beaten
Instructions
- First make the pastry. Place the flour, butter, egg and Maille® Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
- Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
- Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
- Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 300 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
These were honestly nice and I’d like to try it again. My only issue was that it was crumbly when it was properly baked. And, I advise that you cover it with the egg wash twice. Once before baking and another halfway through, to prevent excessive cracking at the top and also give it that browning effect.
For my first time making this, I’ve learned that I need to flour the surface a bit more thoroughly, that the dough is more delicate than my usual pie dough, and the mustard flavouring is amazing! Loved it
I used this recipe for kids party and all the little monsters loved these!! Make sure the pastry sheet covers the whole sausage or hot dog (do not let the tip show too much) as the pastry will shrink when baking. If the dough is too sticky which will lead to a pastry too crumbly to handle, just simply put one or two more cups of flour into it ( i used whole wheat flour).
It’s too flaky and it falls apart easily.