Chorizo & apple sausage rolls
- Preparation and cooking time
- Makes 12
- small knob of butter
- 1 small eating apple , peeled and finely diced
- 6 chorizo-style cooking sausages
- small handful parsley , chopped
- 375g pack puff pastry
- 3 tbsp apple sauce
- 1 egg , beaten
- 2 tbsp poppy seed
- STEP 1
Put the butter and apple in a small pan and cook for 5 mins until the apple has softened, then cool.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.