Ingredients
-
2 sheets frozen ready-rolled puff pastry, partially thawed
-
8 (750g) thick pork sausages
-
2 medium tomatoes
-
1 tablespoon olive oil
-
1/2 small leek, trimmed, washed, thinly sliced
-
1 celery stalk, finely chopped
-
1 garlic clove, crushed
-
1 small red chilli, deseeded, finely chopped
-
2 tablespoons tomato paste
-
1 teaspoon caster sugar
-
1 tablespoon chopped fresh basil leaves
Method
-
1Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.
-
2Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.
-
3Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.
-
4Process tomato mixture until almost smooth. Stir in basil.
-
5Cut each roll into 3 pieces. Serve with basil tomato sauce.
Source: taste.com.au
Discussion about this post