Spicy Mushroom Sausage Rolls
A recipe from Spanish Chorizo del Consorcio for spicy mushroom sausage rolls
Some spicy mushroom sausage rolls to warm you up this winter! Tip: use read-rolled puff pastry sheets if you prefer.
Spanish Chorizo and mushroom sausage rolls
Ingredients
- 100 g Spanish chorizo labelled with the Consorcio del Chorizo Espanol seal, finely chopped
- 1 red onion, finely chopped
- 2 celery sticks, finely chopped
- 500 g mushrooms, finely chopped
- 2 tbsp finely chopped fresh parsley
- 1 tbsp fresh thyme leaves
- 50 g dried breadcrumbs (panko)
- 1 egg, beaten with 1 tbsp wate
- salt and freshly ground black pepper
- 500 g pack ready-to-roll puff pastry
- a little flour, for dusting
Instructions
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Put the chorizo into a large frying pan and fry gently for 2-3 minutes until the fat runs. Add the onion and celery and cook over a medium heat for about 6-8 minutes, stirring often.
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Add the mushrooms and cook for a further 4-5 minutes, stirring often. Remove from the heat and stir in the parsley, thyme and breadcrumbs. Mix in 2tbsp of the beaten egg. Season with salt and pepper and leave to cool.
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Preheat the oven to 210°C, fan oven 190°C, Gas Mark 6. Line 2 baking sheets with greaseproof paper.
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Roll out the pastry on a lightly floured surface into a rectangle measuring 28cm x 40cm, trimming the edges to neaten. Cut into 2 strips measuring 14cm x 20cm. Divide the filling into two, and roll each portion into 2 long sausage shapes to fit the length of the pastry strips. Brush the edge of the pastry with beaten egg, then fold over to encase the filling. Use a sharp knife to cut into individual sausage rolls.
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Arrange the sausage rolls on the baking sheets and brush with the remaining beaten egg. Bake for 15-20 minutes until risen and golden brown. Serve hot or cold.
