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How to make simple puff pastry canapés

These mini sausage rolls and pretty sun-dried tomato palmiers can be made together, making great little canapés for waiting guests. You can prepare them in advance and keep them chilled in the fridge until you’re ready to bake. Cut the palmiers while the sausage rolls are in the oven, then finish them off together for the last 15 minutes of baking.

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For the mini sausage rolls

For the sun-dried tomato and rosemary palmiers

  • 500g/1lb 2oz ready-made puff pastry
  • plain flour, for dusting
  • 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
  • few sprigs fresh rosemary, leaves only, finely chopped
  • 1 free-range egg, lightly beaten