Annabel Karmel's sausage snails
- Preparation and cooking time
- Makes 10
- 1 Sheet of ready-rolled puff pastry
- 10 Cocktail sausages
- 1 Egg, beaten
- 2tbsp Red pesto
- 2tbsp Parmesan
- Cheese, finely grated
- Thin carrot or celery sticks or cocktail sticks if you remove them before giving them to a young child
- Frozen peas, cooked
- STEP 1
Preheat the oven to 200°C/gas mark 6. Cut 10 3x5cm strips of pastry. Take a strip and place a sausage across one end of the pastry so it overlaps the edges by a couple of centimetres. Brush with egg.
- STEP 2
Cut 10 smaller strips of pastry, long enough to encircle both the sausage and the pastry under it.
- STEP 3
Press the pastry down at the edges to keep the sausage in place.
- STEP 4
Spread a little pesto along the long strip of pastry and sprinkle with Parmesan cheese. Roll up the long strip towards the sausage to make the snail’s shell, and secure with a cocktail stick. Repeat to make 10 snails and put on a baking sheet.
- STEP 5
Bake for about 20 minutes, until the sausages are cooked and the pastry is golden.
- STEP 6
To make the antennae, put the peas on the ends of the carrot/celery sticks and attach them to the sausages.
Using cocktail sticks - If you are constantly watching your young child eat, you can use cocktail sticks but make sure you help your young child remove the peas from the cocktail sticks as soon you serve them and take the sticks away from the table. If you can't give 100% supervision of your child, remove the cocktail sticks before serving.