Natasha’s Delicious Spicy Sausage Rolls

My Mum works for the NHS and it’s no secret they like their elevenses. I’ve been making them since I was little and when Mum contracted COVID from a patient I saw first-hand how at risk they all were (and how hard they were all working), so I decided it was time to step up and keep their elevenses supplies flowing. These spicy chorizo sausage rolls were a big hit and I’ve now made my own bed and I get constant requests for more. They’re quick and easy to make, and who doesn’t like a sausage roll!

Ingredients

Ingredients (Makes 12 sausage rolls)
450g sausage meat
350g rough puff pastry
1 red onion
1 red pepper
1 Tbsp olive oil
1 rounded tsp smoked paprika
½ tsp hot chilli powder
8 – 12 thin slices of Chorizo
2 handfuls of breadcrumbs
good pinch of salt & pepper
1 egg (beaten)
chilli flakes

Method

Pre heat over to 200c (Fan) and line 2 baking trays with greaseproof paper.
Heat the oil in a large frying pan till nice and hot.
Whilst the oil is heating dice the red onion and red pepper in to small pieces.
Put in to the pan when the oil is hot, stir to coat with the oil then leave to cook for about 7-8 mins (try not to stir too often so the pepper and onion can caramelise) once soft and has a nice colour leave to cool slightly.
Whilst that’s cooling, add your sausage meat, smoked paprika, chilli powder, salt and pepper to a large mixing bowel. Mix together thoroughly and add the red pepper and red onion when cooled and mix through. Set to one side whilst you prep the pastry.
Roll out your pastry onto a clean, dry, floured surface – if using pre-prepared pastry leave it on the grease proof paper.
Create 2 x rectangles that are about 5 x 15 Inches. Set one aside.
Place the first piece of pastry so the length runs left to right and line the pastry down the length with ½ of the chorizo, overlapping slightly and putting it more to the edge that’s nearest you, but not right to the edge so you leave room to seal the pastry together.
Once the chorizo is laid take ½ the meat mixture and place evenly and centrally along the chorizo. Carefully lift the back of the pastry over the sausage mix and press the 2 edges together to create a seal.
Brush the beaten egg over the top and sides of the pastry and cut in to even pieces (about 2.5 inches each).
With a sharp knife, score in to the top of each individual sausage roll and sprinkle with chilli flakes to taste.
Place on one of the baking trays and pop in to the oven for approx. 15mins, or until cooked and golden.
Whilst they’re cooking, repeat the latter steps with the second half of the pastry that was set aside earlier.
Once cooked, place on a wire rack to cool, then, tuck in!!! They’re great whilst they’re still warm. Enjoy!

Tip – make sure the meat comes past the pastry a little bit at the ends as it might shrink back when cooking