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Mini Chorizo Roasted Pepper Sausage Rolls

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  • Makes: 2 large rolls
  • Prep Time: 20 mins
  • Ready in: 35-40 mins
  • Difficulty: Easy
  • Print:
Mini Chorizo Roasted Pepper Sausage Rolls
 

Ingredients

  • 500g ready-rolled puff pastry
  • 200g good quality sausage meat, not too fatty, say 15-20% is perfect
  • 300g soft chorizo
  • 200g finely chopped roasted peppers
  • 6 tbsp chopped parsley
  • 1 small egg, beaten

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Method

If the sausage meat and chorizo are at room temp makes it easier to pipe 

  • Preheat the oven to 200°C gas 6.
  • Mix all the ingredients for the filling together well.
  • Place the sheets of pastry on a board and cut 5cm wide strips.
  • Brush generously with beaten egg.
  • Using a piping bag, pipe the sausage meat onto the strips, slightly to one side.
  • Fold over and seal the edge well.
  • Brush again with beaten egg, then chill well.
  • Cut into small rolls and cook until browned, crisp and cooked through, roughly 20-25 minutes.

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