Sticky maple sausages wrapped in proscuitto and cheese pastry

Serves 12

200°C / Gas 4


1 sheet of shortcrust pastry, thawed

1 egg, beaten

30g finely grated Cheddar cheese

1/2 teaspoon smoked paprika

12 Hafner’s recipe 77 sausages

12 slices of prosciutto, cut in half horizontally

1 tablespoon of maple syrup

To serve

Shop bought tomato relish


Line 2 large baking trays with baking parchment.

Place the pastry sheet on a clean work surface. Brush with a little egg and sprinkle with cheese and paprika. Use a rolling pin to gently roll over the cheddar mixture to lightly press into the pastry.

Cut the pastry into 12 strips. Transfer to a silicone paper lined tray and refrigerate for 15 minutes.

Thread each sausage onto a wooden skewer. Starting at the top of the sausage carefully wrap 2 strips of prosciutto around the sausage. Now, repeat with a strip of pastry, press to seal and place onto prepared trays seam side down, leave a little gap between each sausage. Bake for 30 – 35 minutes, brush with maple syrup and return to the oven to bake for a further 5 minutes until golden and crisp.