Puff Pastry Sausage Rolls with Roasted Pepper-Cashew Sauce

Ingredients

• 12 frankfurter sausages (Make a slit in one end and diagonal cuts at the other end; recipe refers to grating or scoring them before steaming.)
• 100 g garlic (Used with the sausages during the 8-minute steam-bath step; the source wording is ambiguous.)
• 200 g bacon (Thinly sliced, for wrapping the sausages.)
• 800 g puff pastry (Cut into pieces large enough to wrap the bacon-covered sausages.)
• 30 g ketchup
• 100 g mayonnaise
• 3 pickled cucumbers (Grated; approximately 100 g edible cucumber.)
• 8 processed cheese slices (The source separately lists 8 processed cheese slices and 8 processed Cheddar slices; use both varieties as available.)
• 8 processed Cheddar cheese slices (Place two cheese slices over the sauce on each pastry portion, using the two listed varieties.)
• 1 egg (Beaten, for brushing the pastry.)
• 100 g mozzarella (Finely grated.)
• 60 g Parmesan (Finely grated.)
• 200 g cream cheese (For the roasted pepper dipping sauce.)
• 1 red bell pepper (Roasted over heat, softened under a bowl, peeled, and sliced; approximately 150 g edible pepper.)
• 30 g garlic (Peeled and sliced for the dipping sauce.)
• 2 g chili paprika (For the dipping sauce.)
• 4 g salt (For the dipping sauce.)
• 2 g black pepper (For the dipping sauce.)
• 5 g sugar (For the dipping sauce.)
• 100 g cashew nuts (For the dipping sauce.)
• 1 lemon (Juice of half the lemon, approximately 15 g juice.)

Steps

1. 1

   Prepare a steamer or steam bath and bring the water to a simmer. Prepare the frankfurters by scoring or grating them as directed, and rub or combine them with the garlic specified for this step.

2. 2

   Steam the prepared frankfurters over the steam bath for 8 minutes, until heated through. Remove them and let them cool enough to handle.

3. 3

   Make a slit in one end of each frankfurter and diagonal cuts at the opposite end, taking care not to cut all the way through.

4. 4

   Wrap each frankfurter with a thin slice of bacon, covering it as evenly as possible.

5. 5

   Cut the puff pastry into 12 pieces large enough to enclose the bacon-wrapped sausages. Keep the unused pastry chilled so it remains firm and easy to handle.

6. 6

   Mash garlic onto each pastry piece with a fork, distributing it over the surface. The source does not clearly distinguish whether this is part of the first 100 g garlic quantity or the separately listed 30 g quantity.

7. 7

   In a bowl, combine the ketchup, mayonnaise, and grated pickled cucumbers. Stir until evenly mixed into a spreadable sauce.

8. 8

   Brush or spread the pickle sauce over each pastry piece, leaving a small border around the edges.

9. 9

   Place two cheese slices over each sauced pastry piece, using the listed processed and processed Cheddar slices as the two varieties.

10. 10

    Fold the pastry edges inward around the cheese. Place one bacon-wrapped frankfurter on each pastry piece and roll the pastry around it, sealing the seam underneath.

11. 11

    Arrange the rolls seam-side down on a baking tray lined with parchment paper. Cut a few shallow slits across the top of each roll to allow steam to escape.

12. 12

    Beat the egg and brush it over the exposed pastry. Sprinkle the finely grated mozzarella over the rolls, followed by the grated Parmesan.

13. 13

    Bake in a preheated oven at approximately 200°C/400°F for about 25 minutes, or until the pastry is puffed and deeply golden and the cheese topping is melted and browned.

14. 14

    While the rolls bake, roast the red bell pepper directly over a flame or other high heat until softened and blistered. Place it under a bowl and leave it to steam until cool enough to handle.

15. 15

    Peel the roasted pepper, remove the stem and seeds, and slice the flesh.

16. 16

    Place the cream cheese, roasted pepper, cashew nuts, sliced garlic, and the juice of half the lemon in a blender. Add the chili paprika, salt, black pepper, and sugar.

17. 17

    Blend until the sauce is smooth and creamy, scraping down the sides if necessary. Taste and adjust seasoning if desired.

18. 18

    Serve the hot puff pastry sausage rolls with the roasted pepper-cashew cream sauce for dipping.

Notes

The source lists 100 g garlic near the steaming instruction and another 30 g garlic with the sauce ingredients; the transcript is ambiguous about how the first garlic quantity is applied. Because the sausages are already cooked frankfurters, ensure the assembled rolls are heated through and the pastry is fully baked. Serve immediately for the crispest pastry.

Nutrition per serving

• appetizer
• snack
• baked
• party food
• comfort food
• savory
• family-friendly