- 2 t chilli flakes
- 2 T tomato paste
- 8 pork bangers
- 2 x 200 g puff pastry sheets
- 1 free-range egg
- Sesame seeds
Combine 2 t chilli flakes, 2 T tomato paste and the meat from 8 pork bangers.
Season and mould into 2 sausage shapes, then place in the middle of 2 x 200 g puff pastry sheets, fold over and pinch the ends closed, then score the top of the pastry.
Brush with beaten egg, top with sesame seeds and bake for 20 minutes at 200°C.
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