Sausage puffs

Press, Volume CXII, Issue 33049, 17 October 1972, Page 5

Sausage puffs

Sausage puffs need a little more trouble and time as the sausage has to be enclosed in potato pastry. For four persons you will need:— 1 cup mashed potato 1 cup self-raising flour 1 egg Milk 3 pork sausages 2 tablespoons tomato sauce 1 teaspoon Worcestershire sauce 1 tablespoon grated cheese 1 tablespoon grated onion Salt Pepper

Method: Put sausages in saucepan with cold water and bring to boil; drain and remove skins. Cut each into 3-4 pieces crosswise and marinate in the tomato and Worcestershire sauce mixture while the pastry is being made. Mix flour with potato, salt, and pepper and form into a stiff paste with beaten egg and a little milk if required. Roll out on lightly floured board about |in thick and cut into rounds large enough to contain piece of sausage. Place sausage on one side of each round. Brush around edge of pastry with milk. Sprinkle a little cheese and onion on each piece of sausage and fold pastry over, pressing edges very thoroughly together. -Drop each turnover into deep hot fat and cook until golden brown. Drain on absorbent paper and serve hot with a well-flavoured tomato sauce or gravy.