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 (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)
- 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