Name: Chorizo & apple sausage rolls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes 12
Cuisine: Spanish
Ingredients: 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

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Chorizo & apple sausage rolls

Chorizo & apple sausage rolls

Cassie Best

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Makes 12

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.3 out of 5.25 ratingsRate

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Puff pastry bites with a spicy kick - team Spanish paprika sausage with sweet apple and top with poppy seeds

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per roll

kcal211
fat15g
saturates7g
carbs13g
sugars3g
fibre0g
protein7g
salt0.7g

low

Method

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.

Recipe from Good Food magazine, June 2013

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A star rating of 4.3 out of 5.25 ratings

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