These are a firm family favourite and are well worth the preparation time.
- 48 uncooked cocktail sausages
- Unsmoked streaky bacon
Preheat the oven to 190°C (fan 170°C / gas 5).
Wrap the sausages in strips of bacon, place into a baking tray. Cook for about 30 minutes until sausages are brown and bacon is cooked.
Simply mix together the ingredients below for a warming cocktail, I think the cold version of this is a “Dark and Stormy” but I prefer my winter nights to be “Warm and Cosy” so I’ve mixed this up by warming the mixer.
- 1 measure of dark rum, preferably spiced rum
- Squeeze of lime juice
Warmed ginger ale or ginger beer, depending on your preference.
Makes about 24
- 250g self-raising flour
- 120g butter
- Cold water
- Mincemeat (I use shop bought, but there are plenty of online recipes if you want to go the extra mile and make your own)
Rub the flour and butter together to make the shortcrust pastry, add cold water slowly until it forms a dough.
Roll out the pastry and use a large round pastry cutter to cut out circles and place into two 12-hole pie tins. Put a dessert spoon of mincemeat in the middle of each circle, use a pastry brush to brush milk around the edges, then bring the edges together to form a pasty shape, pinching together at the top.
Preheat the oven to 190°C (fan 170°C / gas 5) and cook for about 20 minutes until golden.