Ingredients

• 1 x 320g pack Jus-Rol™ Chilled Ready Rolled Puff Pastry Sheet
• 1 egg, beaten
• 1 1/2 tablespoons wholegrain mustard
• 4 1/2 slices prosciutto or Parma ham (about 65g), cut into 18 pieces
• 18 pork cocktail sausages
• 2 teaspoons sesame seeds
• 300g tomato or caramelised red onion chutney, to serve

Made With

Chilled Puff Pastry Sheets

Jus-Rol’s ready rolled Puff Pastry Sheet is perfect for tasty dinners and desserts and is great for topping, wrapping or filling with your favourite ingredients!

Suitable for home-freezing!

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Equipment required

• Baking sheet
• Baking paper
• Rolling pin
• Sharp knife
• Pastry brush

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.