Spanish-style sausage rolls recipe
Fire Pit chorizo sausages are mixed with manchego cheese and green olives in this moreish Spanish-style sausage rolls recipe. Quick and easy to make; these are perfect for picnics, parties or as an afternoon snack.
See method- Makes 32 sausage rolls
- 20 mins to prepare and 20 mins to cook
- 175 calories / serving
Ingredients
- 2 rolls puff pastry
- 1 x 300g pack Fire Pit Chorizo Sausages
- 3 pork sausages
- 4 spring onions, finely sliced
- 50g green olives, roughly chopped
- 75g Manchego, finely grated
- 30g fresh parsley, roughly chopped
- 1 egg, beaten
- poppy and sesame seeds
Each serving contains
- Energy
- 725kJ 175.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 11.1gProtein 4.8gFibre 0.7g
Method
- Preheat the oven to gas 4, 200°C, fan 180°C.
- In a bowl, squeeze out the filing from all the sausages and break up well. Add the spring onions, green olives, Manchego and chopped parsley; mix well.
- Cut each rectangle of pastry in half lengthways. Down each strip of pastry, spread a quarter the sausage meat mix. Brush one side of the pastry with the beaten egg, then fold the other side over the sausage meat. Seal the edges by pressing with a fork. Trim the edges to straighten.
- Brush each sausage roll with egg wash and sprinkle with a mix of poppy and sesame seeds. Cut into 2in pieces.
- Place on a baking sheet and bake for 20 mins until golden brown and cooked through.
- See more Chorizo recipes
