Sausage roll twists with tomato dip


  • 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


  • 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.

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