Ingredients
- 1⁄2 a 500g block all-butter puff pastry, defrosted if frozen
- 400g pack chipolata
For the tomato dip
- 6 tbsp reduced-sugar tomato ketchup
- 2 tsp malt vinegar
- 6 cherry tomatoes, finely chopped
Method
- STEP 1
Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
- STEP 2
Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.