Jamie Oliver

Chilli sausage rolls

A spicy twist on a classic

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Chilli sausage rolls

Serves 10
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    413
    21%
  • Fat
    31.7g
    45%
  • Saturates
    11.6g
    58%
  • Protein
    9.9g
    22%
  • Carbs
    21.9g
    8%
  • Sugar
    2.2g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    413
    21%
  • Fat
    31.7g
    45%
  • Saturates
    11.6g
    58%
  • Protein
    9.9g
    22%
  • Carbs
    21.9g
    8%
  • Sugar
    2.2g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 3-4 red chillies , (depending on heat - we added 6 but we\'re chilli fiends!)
  • 500 g higher-welfare pork sausage meat
  • 1/2 tsp smoked paprika
  • 500 g puff pastry
  • 2 free-range egg yolks , beaten with a splash of milk
  • 1 tbsp whole cumin seeds
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Method

Recipe by Peter Begg

Preheat the oven to 180C/gas 4. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and mix with the sausage, paprika and a pinch of pepper.

Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.

Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.

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