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Available for over a year

Chorizo Sausage rolls (makes about 20) 350g sausage meat 70g chorizo cubed into small pieces 1 teaspoon smoked paprika 1 teaspoon fennel powder (or 1/2 teaspoon fennel seeds) 1/2 teaspoon dried garlic granules (or 1/2 clove fresh minced garlic) 1/2 teaspoon dried chilli flakes pinch dried thyme salt and pepper 300g sheet ready rolled puff pastry 1 egg, beaten to glaze 1: Preheat your oven to 200C. Squeeze the sausage meat out of the skins and discard the skins. Combine with the herbs and salt and pepper in a bowl with your hands. 2: Flour you work surface and lay out your pastry sheet. Cut in half lengthways so you have 2 long strips of pastry. Down the centre of each lay a roll of sausage meat about the width of your thumb. Fold the pastry over to cover and use a fork thats been dipped in flour to seal the edges together by pressing lightly. 3: Slice into bite sized pieces and arrange on a baking tray covered in baking paper, brush each sausage roll with the beaten egg and roast for about 20 minutes or until golden brown.