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I spiced up a bog standard sausage roll recipe over the weekend. Everything's always better with chilli! Even the pastry is really easy to make - thanks to Delia for this. Next time I make these, I'm going to try it with a mixture of beef mince and sausage meat to round the flavour out. Obviously you may want to vary the amount of chili, depending on the heat of the chillies you have and how hot you like it! These tend to lose their crispness if stored for a while, so you can make them up and freeze them. Then simply remove them from the freezer as you need them, apply the egg wash and salt and bake from frozen... just add a couple more minutes to the cooking time. You still want them to be a lovely golden colour.
Units: US | Metric
Serving Size: 1 (1288 g)
Servings Per Recipe: 1