Hi Guys a few months ago I started a new series on my blog called Summer Adventures, this post is the first in this series and I wanted to start with one of my favourite recipes for long journeys. My family meat eaters and my partner loves anything chorizo so once I make a batch of these they are all gone within seconds!
You will need
- Read rolled Puff Pastry
- 1 Beaten Egg
- 400g Good quality Chorizo Sausages
- Ground Black Pepper
Pre Heat oven to 180 C (350F) and line 2 large baking tray’s
Take the Sausages out of there skins and leave to one side. I tend to keep them in the Sausage shape, this makes it easier when placing on your pastry.
Lay out your ready rolled pastry on to a lightly floured suffice and cut in half lengthways. Then please your Sausage meat in the middle of the pastry rectangles. Leaving a small mouth of free pastry at each end.
Lightly brush the edges of the pastry with the beaten egg and roll up. I love to Crimp so i trip the edges like you would with a Cornish Pasty. You don’t have to but i think it gives them a nicer finish. Then cut in to any size you like.
If making long Sausage rolls lightly cut 2 to 3 slits in the top.
Place on to your lined baking try and brush over the egg and bake for 25 ~ 30 minutes, until golden crispy an puffed. leave to cool for around 20 minute before moving in to a tin or before Eating.