Poultry Yield – 12 servings

Type – Savory

Function Used – 4D Hot Air

Temperature – 190 degree Celsius

Time – 16 - 18 minutes

Tray Level – 3

Ingredients:

  • 500 g pack ready-rolled puff pastry sheets
  • 10 Smoked Chicken sausages
  • 1 egg lightly beaten (for egg wash)
  • 200 gms Smoked Brie

Procedure:

1. Preheat the oven to 200 degrees celsius on the 4D Hot Air Function. Line a baking tray with parchment or a silicone mat.

2. Wash and Pat dry the sausages with Paper towels and unroll the pasty.

3. Slice the pastry in half lengthways so you have two long lengths.

4. Line up two and a half sausages along the middle of one of the lengths of pastry. You may need to stretch the sausages slightly to get right to the ends. Repeat with the other pieces of pastry.

5. Brush the top length of each of the two pastry pieces with egg wash and roll up the sausages rolls from the bottom. The egg should help the pastry to seal.

6. Turn the sausage rolls over and press the seams shut using a fork.

7. Brush the top length of each of the two pastry pieces with egg wash and roll up the sausages rolls from the bottom.

8. The egg should help the pastry to seal.

9. Turn the sausage rolls over and press the seams shut using a fork.

10. Cut into the pastry to make small sausage rolls - cutting from the outside towards the middle. Don't cut all the way through though.

11. Twist each of the sausage rolls 90 degrees so the sausage is facing upwards.

12. Place the Brie cheese in pie mould and place it in the centre of the sausage roll on the baking tray.

13. Brush all the visible pastry with egg wash, then bake in the oven in 4D Hot Air Function at 190 degrees Celsius for 18-25 minutes, until the pastry is golden brown.

14. Take out of the oven and leave to cool slightly. Serve warm or cold.