As an experiement I decided to use two different kinds of pasty: one butter, one fat reduced (basically using margarine). The colour of the pastry and flakiness are rather amazing to contrast - and I know that I will prefer the butter pastry for cooking meals where the pastry is the star of the dish.
Kransky rolls
Cheese kransky sausages (if they are really fat I cut in half lengthways)
Pre-rolled pastry (I used the packets that come in squares - I got four squares from each sheet)
Tomato sauce
Black sesame seeds.
Preheat the oven to 220 - use fan bake if you have it - it is best for pastry. Gently fry the kransky sausages then leave to cool slightly. Cut each pastry sheet into four and spread one side with a smear of tomato sauce. Put the sausage on top and roll the pastry around the sausage on a jaunty angle. Sprinkle with sesame seeds. Put on a lightly oiled tray - otherwise the pastry will stick. Bake for about 15-20 minutes.
Butter pastry in the middle!
No comments:
Post a Comment