Everybody who knows us well will know that we love a bit of Nigella.

These special sausage rolls are especially close to our heart as they are simple, scrumptious and sardonic. Whatever you want to call them it really doesn’t matter but what we do know that these sausage rolls, pigs in blankets aka ‘franks in blanks’ get snuffled faster than you can serve them.

What You Need

1 x packet of rolled puff pastry (surely you don’t make your own – duh!)

1 packet or tin of good quality hot dogs ( we find the packet hot dogs retain more bite)

1 x egg beaten

Creme Fraiche

A squeeze of yellow mustard (according to taste)

Step by step

  1. Put oven on at 180 degrees.
  2. Cover a baking sheet with greaseproof paper or lining to prevent sticking.
  3. Roll puff pastry out and cut into 8 or 10 vertical pieces.
  4. Place Hot dog on each piece and roll tightly and ensure completely sealed along the seam of the pastry.
  5. Cut each pastry covered frank into 3 or 4 pieces (or how ever you prefer – big or small)
  6. Place each one on the baking sheet with the seam at the bottom.
  7. Using a pastry brush, cover each ‘frank’ with beaten egg.
  8. Bake in a hot oven (200 degrees)  for 15-20 minutes until puffy and golden brown.
  9. TRY to wait until they are cool before you eat them all otherwise you will burn. your. mouth.

Nigella serves hers with a mustard dipping sauce, which I do too, but the kids definitely prefer ketchup. To make the mustard dipping sauce, mix together the yellow mustard (or any mustard you have in the house) with the creme fraiche.

Dip, eat, enjoy.

For more recipes see BITE.