These Chorizo Sausage Rolls are a quick, flavour-packed snack using store-bought pastry and spiced meats. Perfect for parties or easy appetisers, they’re customisable; add cheese, herbs, or a drizzle of honey to suit your taste.
Ingredients
- 1 sheet ready-rolled puff pastry (about 320 g)
- 4 pork sausages (about 400 g), skins removed
- 100 g cured chorizo, finely chopped
- 1 tsp smoked paprika (if extra smokiness desired)
- Salt & freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
- Sesame seeds or nigella seeds, for sprinkling (optional)
Method
- Preheat Oven: Heat to 200°C/180°C Fan and line a baking sheet with parchment paper.
- Mix Filling: In a bowl, combine sausage meat, chopped chorizo, onion, paprika, salt, and pepper. Mix until evenly distributed.
- Prepare Pastry: Unroll pastry on a lightly floured surface. Trim any ragged edges and cut lengthwise into 2–3 strips, depending on size preference.
- Assemble Rolls: Divide filling into equal portions along the centre of each pastry strip. Fold one edge of pastry over the filling, brushing the opposite edge with egg wash to seal.
- Shape & Glaze: Press edges gently to seal and form a neat log. Place seam-side down on the baking sheet. Brush tops with egg wash and sprinkle with seeds if using.
- Bake: Bake for 20–25 minutes, rotating halfway, until pastry is puffed and golden, and filling is cooked through.
- Serve: Cool for 5 minutes before serving warm or at room temperature.
Tips & Variations
- Cheese Addition: Lay a strip of manchego or cheddar on the pastry before adding filling for melty cheese pockets.
- Herb Boost: Stir in chopped fresh parsley or thyme for a herbal note.
- Sweet-Spicy Twist: Drizzle honey or hot honey over rolls just before serving for contrast.
- Nduja: Swap the Chorizo for Nduja