RECIPE: DORSET CHORIZO SAUSAGE ROLLS
Hot and spicy chorizo adds depth of flavour to this fantastic everyday staple lunch. We made these with our Dorset Chorizo Picante but could use our Wild Venison Chorizo also.
Serves 5
INGREDIENTS
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75g Dorset Chorizo Picante
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300g good quality sausage meat
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300g shortcrust pastry
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1 egg, to wash
METHOD
STEP 1
Heat your oven to 200C.
STEP 2
Finely dice your Dorset Chorizo Picante and mix with your sausage meat using a fork. It will blend together nicely with a little persuasion.
STEP 3
Roll our your pastry into a long rectangular shape, roughly 1cm thick.
STEP 4
Place your sausage meat mixture in the centre of the pastry in a sausage shape. Leave enough pastry either side and egg wash a little before bringing together. Rolling the join underneath to ensure they bake nice and neatly. Cut in to as many portions as you need, we fed 5.
STEP 5
Egg wash all over and bake for roughly 12 minutes until golden.
