Chorizo and Pepper Sausage Rolls

My best and worst ideas result from trying to avoid wasting offcuts of food. Once at university, my flatmate was trying to make fudge. It refused to set and we tried to turn it into cakes, by adding in approximately about half a tub of baking powder and strawberry food colouring. You can imagine the results were dire.

These mini chorizo sausage rolls are the complete opposite – they are stonkingly delicious! I had some pastry scraps and fancied using up the chorizo I had lying around too. It sounded pretty tasty in my head, and luckily, it turned out very tasty in reality too!

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I know it’s still November, but I can’t help thinking these would be perfect little bite size nibbles at Christmas parties. My pastry offcuts made 5 perfectly sized rolls, and I ate two warm out of the oven. Yummy. Sausage rolls are one of those delights where the homemade version is really so much tastier than anything you buy in a supermarket.

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I reckon the presence of chorizo instead of standard sausagemeat already makes them a little bit special, but you could always fancy these up even more by sprinkling some fennel seeds over the top or cracked black pepper.

Chorizo and Pepper Sausage Rolls

  • puff pastry offcuts
  • Spanish chorizo sausage, straight not curved segments only
  • 1 pepper, thinly sliced and lightly sauteed
  • 1 egg, beaten

Preheat the oven to 200˚C. Roll out the puff pastry into a narrow long rectangle. Peel the paper around the chorizo away. Slice lengthways down the middle to split it partially open, and stuff this cavity with the cooked peppers. Lay the chorizo down the centre of the puff pastry rectangle. Now gather the sides of the puff pastry and pinch together in the middle to seal the pastry around the chorizo. Now flip the log of pastry wrapped chorizo over so the fold is underneath. Now cut the log into inch wide pieces. Prick the top of each chorizo roll with a fork, and brush with beaten egg. Pop them into a baking tray and put into the oven. Bake for 20 minutes, reducing the oven temperature to 180˚C halfway through baking. Your chorizo might have oozed a lot of oil during baking, in which case transfer your rolls carefully onto a cooling rack to cool down. They might not get that far!

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6 thoughts on “Chorizo and Pepper Sausage Rolls

  1. They look delicious, would imagine the chorizo adds a nice spicy kick compared to a normal sausage roll. Completely agree that homemade sausage rolls are much better than shop bought ones. Don’t think they would last very long if I made them.

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