Pigs in puff pastry blankets

• vegetable oil↗½ tbsp tbsp

  for greasing

• sheet ready-rolled puff pastry↗½
• pork chipolatas↗16
• egg yolk↗1

  beaten, to glaze

• sesame seeds↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7 and grease a large baking tray. Unroll the puff pastry into an A4 sheet and cut 16 x 10cm-long strips.

2. 2

   Wrap each chipolata in a strip of pastry, winding it round like a corkscrew. Place on the baking sheet and chill in the fridge for 15 mins. Can be chilled overnight or frozen for up to 2 weeks.

3. 3

   Mix the egg yolk with 1 tsp water and use to glaze the top of each pastry spiral. Sprinkle with the sesame seeds, then bake for 25-30 mins until the pastry is puffed up and golden, and the sausages are cooked.