Chorizo Sausage Rolls

Preheat your oven to 210°C (or 190°C for fan ovens). Start by removing the sausage meat from their casings and adding them to a bowl, alongside finely diced chorizo and red pepper. Next, add your seasonings – the garlic, smoked paprika, oregano, cayenne pepper, and cumin. Finish with a big pinch of salt and pepper, and add an egg to help the mixture bind together. Mix well.

Roll out your pre-made puff pastry and cut in half lengthways, so that you are left with two long rectangles. Using a rolling pin, roll the pastry to ever so slightly increase the width of each rectangle – this will help us pack in more chorizo filling later on!

Now that your puff pastry is cut to size, let’s assemble the rolls! On each pastry rectangle, add half of your sausage-chorizo mixture. Smooth it out into a long, thin sausage. Then, fold the pastry over the sausage meat, ensuring it is tightly sealed. Seal the edges with a fork and trim to make a neat edge. Pop the rolls in the freezer for 5 minutes to firm up (this will make them much easier to slice!).

Top Tip: Wet your hands before handling the sausage roll filling as this will prevent the mixture sticking to your hands!

Once your sausage roll logs are out of the freezer, chop each log into 12 slices, leaving you with 24 miniature sausage rolls. You can make them larger if you like, but we prefer them bite-sized. Place them on a baking tray lined with parchment, before giving them an egg wash, and a final sprinkling of salt and pepper. Bake them in your preheated oven for 15-18 minutes, or until golden brown.

Once your chorizo sausage rolls are out of the oven, pop them onto a serving platter of your choice and enjoy whilst still warm! For an extra ‘wow’ factor, serve them with a homemade chorizo mayonnaise for dipping.