Jamie Magazine
By Peter Begg
Ingredients
3–4 red chillies (depending on heat – we added 6 but we’re chilli fiends!)
500g higher-welfare pork sausage meat
½ tsp smoked paprika
500g puff pastry
2 free-range egg yolks, beaten with a splash of milk
1 tbsp whole cumin seeds
Method
You can’t beat a warm, flaky sausage roll, and with the mild chilli heat this is a heavenly warming treat.
- Preheat the oven to 180°C/350°F/gas 4.
- Pierce the chillies, then toast over a gas flame or under 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 black pepper.
- Sprinkle a work surface with flour. Cut the block of 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.
- Beat the egg yolks with a splash of milk, then 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 the 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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