Spiced ‘chorizo’ pastry slices
Serves 6
Easy
Prep:
Cook:
plus chilling
Enjoy these veggie sausage slices for lunch or in a picnic. Wrapped in puff pastry, they're packed with roasted peppers and spices
Skip to ingredients
Showing items 1 to 3 of 6
- 6 vegetarian sausages
- 1 onionfinely chopped
- 3 garlic clovescrushed
- 1 tbsp olive oil
- 3 roasted peppersfrom a jar, chopped
- 3 rosemarysprigs, finely chopped
- 1 tbsp harissa paste
- 1 tbsp ground cumin
- 1 tbsp mild curry powder
- 1 tbsp smoked paprika
- plain flourfor dusting
- 1 sheet rolled puff pastry
- 1 tbsp milk(plant-based, if you like)
- 1 tbsp black sesame seeds
Nutrition: Per slice
- kcal348
- fat21g
- saturates8g
- carbs25g
- sugars3g
- fibre5g
- protein11g
- salt1.1g
Method
step 1
Chop the sausages into small pieces. Put in a bowl with the onion, garlic, oil, peppers, rosemary, harissa and spices. Season and mix well. Fry over a medium heat for 8-10 mins until the onion is soft. Put in a dish and set aside to cool.
step 2
Heat the oven to 200C/180C fan/gas 6. On a lightly floured work surface, cut the pastry into six rectangles.
step 3
Put a heaped spoonful of filling onto one side of the rectangles, leaving a 1-2cm border. Brush some milk over any exposed pastry. Fold into a square and press to seal. Crimp with a fork.
step 4
Arrange on a lined baking tray. Brush with more milk and sprinkle over the seeds. Bake for 25-30 mins until golden.
