Gourmet Sausage Roll
Sausage rolls conjure up images to us of kids parties and canteen food... but they can be really awesome. This is our attempt to pimp a sausage roll... how would you pimp yours?
- 1 red pepper
- 1 red onion
- 25 ml olive oil
- 1 tsp smoked paprika
- 250 g minced pork
- 10 slices of chorizo
- 1 packet of ready rolled puff pastry
- 1 egg, beaten
Cook The Onion & Pepper
Preheat an oven to 200°C.
Peel and dice the onion, then deseed and chop the pepper.
Fry in a pan with the olive oil over quite a high heat until both have softened and even begun to char a little.
Blitz Up A Filling
Blitz the cooked mixture with minced pork, smoked paprika and a generous pinch of salt and pepper.
Roll the pastry out onto a surface and arrange slices of the chorizo along its length.
Spoon and arrange the minced mixture on top of the chorizo.
Brush the pastry above the meat with beaten egg, then roll the pasty around the meat, keeping it fairly tight, to join with the egg washed side.
Cut the pastry so there is a slight overlap, then compress right along the one long sausage roll to seal it in and get rid of air bubbles.
Cut & Bake
Cut the sausage roll into 3 equal pieces and score the top with slits using a knife.
Lay on a lined baking tray, brush with beaten egg and bake for 16-18 minutes until golden, risen and cooked through.
Makes 6 large sausage rolls.
Hungry for more? Try one of these!