We’re well into the second phase of Ramadan, alhamdullilah, the first 10 days have been a blessing with plenty of rain and cool weather to help us ease into the fasting routine, BUT, there are still many more days to go which also means many more days of deciding what to cook for iftar, something lots of us dread! Fear not, I have another super easy recipe you may want to try.

You should know by now that I’m the kind of cook that likes making snacks that are easy to make and don’t take too long, life’s too short to spend forever in the kitchen right? So it totally figures that the steps (and ingredients) I take to make these Frankfurter Rolls are quite minimal, I mean I COULD make proper sausage rolls, but who has the time to get their hands messy? Not me, lol!

These Frankfurter Rolls have been a staple in my household for quite some time, they’re easy to make, delicious to eat and there are never any left whenever I do make a batch. They make a great snack, perfect for parties and for iftar and are also ideal for lunch boxes/picnics, they’re that versatile which is why we love them! I used to make these for my daughter’s lunchbox when she was at primary school, but instead of cutting them into smaller pieces, I would leave them whole and just pop one into her lunchbox along with other bits and bobs (I used to bake them in my airfryer fresh on the morning instead of using my large oven).

You can use the method shown here to cover sausages if you prefer, there are two methods you can opt for; one would be to cook the sausages beforehand and cool them down (as sausages tend to release a lot of fluid whilst cooking, which would cause the pastry to go soggy if not fried beforehand) and then wrap as shown in the steps below and cut into smaller pieces; or two, to actually remove the skin from the sausages and use just the sausage meat in the pastry, the choice is yours (this method results in neat looking sausage rolls).

But hey, we’re talking frankfurter rolls, which means no cooking beforehand and no cutting things open, yay! These rolls freeze perfectly and can be made ahead of time and stored for later use – simply place them on a flat tray and freeze, once solid transfer them to a freezer bag and store until needed. Whilst they may not hold their shape as well as traditional sausage rolls (they tend to swell up and become quite puffy), for me this is a small compromise considering how tasty and quick they are to make.

I really hope many of you enjoy this recipe and find making them as simple and satisfying as I do!

Makes 30 frankfurter rolls

You will need: for Frankfurter Rolls

1 pack of puff pastry (use ready rolled or frozen if you prefer)
1 pack of frankfurters (I’m using Tahira Chicken frankfurters)
1 whisked egg (optional, I didn’t use any egg to seal, but you may if you want a more secure pastry)

Method:

Thoroughly defrost the frankfurters before you start.

Roll out the chilled pastry on a flat surface to use.

If you are using frozen puff pastry, use a rolling pin and roll out into a large rectangle (approximately 20 x 35 cm) with a width of 3 – 4mm.

Place 2 frankfurters into the pastry as shown (top left photo) and then begin to roll the pastry around the frankfurters (top right photo).

Once there is enough pastry wrapped around the frankfurters, take a knife and cut the pastry (top left photo) and then separate the two frankfurters (top right photo). I don’t use any egg to seal the pastry but you may do this if you prefer.

Next pinch the seam of the pastry to secure together (bottom left photo) and trim off any excess pastry on the ends (bottom right photo).

Lay the pastry covered frankfurter, seam side down, and then roll back and forth on the counter using your hand.

Tuck the ends in and shape them around the frankfurter (bottom left photo), try to smooth out the pastry as best you can.

Next take a knife and cut the frankfurter into 3 equal pieces.

Cover the remaining frankfurters in the same manner till you have used them all up.

If you plan on freezing them, place on a flat tray and freeze, once solid transfer to a freezer bag till needed.

To cook, use a baking tray lined with greaseproof paper (this prevents the pastry from sticking to the tray) and bake in a hot oven, gas mark 6 (200 degrees Celsius) for 15 – 20 minutes if the rolls aren’t frozen, OR between 25 – 30 minutes, if they are being cooked from frozen.

The rolls are cooked when the pastry is puffy and golden.

The pastries can be served hot or cold, don’t forget to serve them alongside your favourite dipping sauce.

Watch them disappear in no time, just be sure to grab a few for yourself!

Bon Appetit!

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