Put the butter and apple in a small pan
and cook for 5 mins until the apple has
softened, then cool.
Remove the sausage skins and put the
meat in a bowl. Add the cooled apple
and the parsley, and mash everything
together with a fork or your hands.
Heat oven to 200C/180C fan/gas 6.
roll out the pastry to a rectangle, roughly
32 x 20cm. Cut in half, so that you now
have 2 long thin rectangles. Spoon the
apple sauce down the centre of each
piece of pastry. Shape the chorizo
mixture into 2 long sausages and put on
top of the apple sauce. Brush the edges of the pastry with a little beaten egg,
then bring the pastry together on one
side to enclose the filling, and seal by
pressing the pastry with a fork.
Cut the sausage rolls into smaller
pieces, each about 7cm long, and
arrange on 2 baking trays. Brush
with egg, then sprinkle with poppy
seeds. Cut small slashes into each
roll. Bake for 25-30 mins, changing
the trays over halfway through the
cooking time. Delicious served warm,
or cold on a picnic.