- 3 fresh chorizo sausages
- 350g pork mince
- 1 red onion, very finely chopped
- 1 green apple, peeled, cored, coarsely grated
- 50g (1/2 cup) rolled oats
- 1/4 cup coarsely chopped fresh continental parsley
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon fennel seeds
- 2 sheets frozen butter puff pastry, just thawed
- 1 egg, lightly whisked
- 1 tablespoon black or white sesame seeds or a mixture of both
- Tomato or BBQ sauce , to serve
1. Squeeze the chorizo sausage meat out of the casings and into a bowl. Add the pork mince, onion, apple, oats, parsley, sage and fennel seeds. Season and use your hands to combine.
2. Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper.
3. Divide the pork mixture into 2 portions, then shape each into a log across the centre of each pastry sheet. With love, fold the pastry around the filling as if you were tucking in a favourite child. Press down at the edges to seal.
4. Place the roll, seam side down, on the prepared tray. Place in the freezer for 10 minutes to firm up. (Butter puff pastry can thaw quickly, which makes it harder to work with, so a little freezing action goes a long way to making life easier – and we all like an easier life, don’t we?)
5. Brush the surface of each sausage roll with egg and sprinkle with the sesame seeds. Bake for 45 minutes or until the pastry is puffed and golden.
Note: If you are busy on a weeknight you can eat these after 30 minutes, as everything will be cooked and tasty, but if you continue to cook them for the full 45 minutes then the pastry will be more golden and crisp.