Oven-Baked Apricot Sausage Roll Bites

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Cut the puff pastry into equal-sized rectangles (4 per person). Spoon the apricot tomato mixture and top with a meatballs onto one half of each rectangle, leaving a ½ cm border at the sides. 

Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.

Carefully transfer the parcels to a lined baking tray.

Bake on the top shelf of your oven until the pastry is golden and the sausage meat is cooked through, 20-25 mins. IMPORTANT: The sausage is cooked when no longer pink in the middle.

While everything cooks, cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press) 

Once the potatoes are cooked, remove from the oven and add the garlic and butter (see pantry for amount) to the tray. Mix to coat the potatoes in the garlic butter.