Jo Pratt’s chicken and chorizo sausage rolls recipe

Utterly delicious and really easy to make. Luckily, they freeze well so when I make a batch, I’ll freeze a few before they go in the oven (these can then be baked from frozen, adding on an additional 10 minutes of cooking time).

chicken and chorizo sausage rolls
Malou Burger

MAKES 8
PREP 30 MINUTES
COOKING 30 MINUTES

1 tbsp olive oil
1 red onion, finely chopped
1⁄2 red chilli, finely chopped
2 tsp fennel seeds
2 garlic cloves, crushed or grated
1 tbsp sherry vinegar or red wine vinegar
200g chicken mince
175g cooking chorizo sausages, skins removed and discarded
2 tbsp parsley, chopped
320g sheet ready-rolled puff pastry
1 egg, beaten, for glazing
Flaked sea salt and freshly ground black pepper

  1. Heat the oil in a saucepan and add the onion, chilli and half of the 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.
  2. 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. Or you can briefly mix in a food processor but don’t overdo as it will become pasty.
  3. 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 four, giving you eight sausage rolls in total.
  4. Put the sausage rolls on the baking tray, 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.

Be flexible

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.

Now buy the book

The Flexible Baker
Our recipes are from The Flexible Baker by Jo Pratt, published by White Lion, price £20. To order a copy for £17 until 20 March, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.