Puff pastry bites with a spicy kick – team Spanish paprika sausage with sweet apple and top with poppy seeds
Prep:20 mins
Makes 12
small knob of butter1 small eating apple, peeled and finely diced6 chorizo-style cooking sausagessmall handful parsley, chopped375g pack puff pastry3 tbsp apple sauce1 egg, beaten2 tbsp poppy seed
STEP 1Put the butter and apple in a small pan and cook for 5 mins until the apple has softened, then cool.STEP 2Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash everything together with a fork or your hands.STEP 3Heat oven to 200C/180C fan/gas 6. roll out the pastry to a rectangle, roughly 32 x 20cm. Cut in half, so that you now have 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture into 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling, and seal by pressing the pastry with a fork.STEP 4Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg, then sprinkle with poppy seeds. Cut small slashes into each roll. Bake for 25-30 mins, changing the trays over halfway through the cooking time. Delicious served warm, or cold on a picnic.
