Jo Pratt shares one of her easy yet impressive recipes which are perfect for those hangry moments.Once you’ve made these, there’s no going back to bought sausage rolls as they are so tasty… so why not double up and put a batch in the freezer ready to cook another day. Chicken and chorizo sausage rolls for some, but if you scroll on you’ll find flexibility for veggies too!
Prep time: 30 minutes / Cooking time: 30 minutes / Makes: 8
Dairy-free/nut-free / for gluten-free, use a gluten-free pastry and chorizo sausages
- 1 tbsp olive oil
- 1 red onion, finely chopped
- ½ red chilli, finely chopped
- 2 tsp fennel seeds
- 2 cloves garlic, crushed or grated
- 1 tbsp sherry vinegar or red wine vinegar
- 200g chicken mince
- 175g cooking chorizo sausages, skins removed
- 2 tbsp chopped flat leaf parsley
- 320g sheet ready rolled puff pastry
- 1 egg, beaten, for glazing
- flaked sea salt and freshly ground black pepper
Heat the oil in a saucepan and add the onion, chilli and 1 tsp fennel seeds. Cook for about 5 minutes until the onion has softened. Add the garlic and vinegar and cook for a further minute or until the liquid has cooked away. Remove from the pan and put in a large mixing bowl to cool.
Add the chicken mince, chorizo sausage meat and parsley to the bowl. Season with salt and pepper and mix well. It is best to do this by hand, so everything is evenly mixed. If that doesn’t appeal, you can briefly mix in a food processor but don’t over mix as it will become too pasty.
Heat the oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment.
Unroll the pastry and cut into two long strips. Divide the sausage filling between the centre of both strips and brush the beaten egg along one long side of each. Roll the other side of pastry over the filling and press down to seal. Using a sharp knife, cut each roll into 4, giving you 8 sausage rolls in total.
Put the sausage rolls on the baking sheet, sealed side down and brush with beaten egg. Sprinkle over the reserved fennel seeds and bake for 25-30 minutes until golden and crisp. Serve warm or cold.
GLUTEN-FREE Make sure the chorizo sausages are gluten-free and use a gluten-free puff pastry.
VEGAN For the filling, sauté 1 onion and 1⁄2 tsp dried chilli flakes in 1 tbsp olive oil until soft. Increase the heat and add 250g finely chopped portobello mushrooms. Cook until soft and the excess water has cooked away. Mix in 200g finely crumbled firm tofu, 2 tbsp dark miso paste, 1 tbsp tomato purée, 2 tsp rice vinegar and 1 tbsp chopped chives. Season with 1⁄2 tsp salt. Cook for a few minutes until the excess water has cooked out. Leave to cool. Assemble the sausage rolls as above, making sure you use a vegan puff pastry. Brush the top with olive oil then scatter with sesame seeds or chopped peanuts and bake.
Recipes taken from The Flexible Baker by Jo Pratt, images by Malene Burger, published by The Quarto Group.