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Maddalena Fuller



It must be the Brit in me that thinks that sausage baked in pastry is a good thing. Children and boys seem to be especially fond them them, especially with a side of dijon+ mayonnaise to dip them in.

  • 2 cups + 2 tbsp of self-rising flour
  • 1 tsp salt
  • 2 tbsp grated old cheddar cheese
  • 1 cup whole milk
  • 1 egg
  • 3 tbsp veg oil
  • 24 sausages, your choice.


  • 1 egg
  • 1/2 tsp salt
  • splash of milk

Preheat the oven to 425 degrees. Combine the ingredients to form the dough and roll into a 1/4 inch thick sheet. Cut rectangular segments and roll the sausages into their own little sleeping bags, using your fingers to pinch the dough closed and tuck them in.  Line them up in a greased baking sheet and brush them with the milk/egg glaze. Bake them for 10-15 minutes. Serve them hot with a a mixture of dijon-mayonnaise on the side.

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