You will need:
8 sausages (or 500g of sausage meat)
500g of Puff Pastry
1 Egg (beaten)
1tsp Hot Chili powder/or 1tbsp mild chili powder
1tsp Paprika
1tsp Ground Cumin
1tbsp Chili Flakes (optional)
Some plain flour
Method:
1. If using a pack of sausages; remove the skins and put in a bowl. If using sausage meat, put in a bowl. Then add the hot/mild chili powder, paprika and ground cumin. Then mix well.
2. On a floured surface, roll out your puff pastry until its about half a centimeter thick and a long rectangle.
3. Cut the rectangle in half length ways so you have 2 long thinner rectangles, then place your sausage meat in the middle of the rectangle along the length.
4. Brush the beaten egg across one of the open edges of your pastry length way on each of your pastry rectangles and fold the pastry over the sausage meat and press down the edges.
5. Using a fork, press along the sealed edge to fully seal it and the create a nice looking edge.
7. Then cut up the long rectangles into the size of sausage rolls you want, and place on a baking tray covered with baking paper, and brush the sausage roll pieces with the remaining beaten egg. Then if using, sprinkle the chili flakes on top of the sausage rolls.
8. In a pre-heated oven; at Gas Mark 6, 200 C or 170 C fan assisted for 35 mins
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