Cooker’s Pot

You’ll Need:

- 16 chipolatas, cooked and cooled
- 1 beaten egg
- 1 x seven and a half ounce (212g) pkt. frozen puff pastry, thawed
- 2 tablespoons tomato ketchup
- milk or beaten egg to glaze

Procedure:

1. Pre-heat oven to 400F, Gas Mark 6, 200C
2. Roll out pastry to 12 inch (30cm) square
3. Spread pastry with tomato ketchup
4. Cut into 16 X 3 inch (seven and a half cm.) squares
5. Place a chipolata diagonally on each square of pastry
6. Roll up, sealing with beaten egg and secure overlap with half a wooden cocktail stick
7. Place on greased baking sheets and galze with beaten egg or milk
8. Bake in the pre-heated oven for 15 minutes, cool and remove cocktail sticks

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