Prep 35 mins
Cook 35 mins
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.
- 175 g butter, frozen
- 225 g plain flour
- 450 g sausage meat
- 3 red chilies, finely sliced (to taste)
- 1 tablespoon paprika
- 1 large onion, grated
- 3 garlic cloves, minced
- 1 tablespoon chopped sage
- 1 egg, beaten
- 2 tablespoons milk
- salt and pepper, to taste
- Sift the flour into a large bowl. Add a large pinch of salt. Remove the butter from the freezer and, holding with some aluminium foil, grate into the flour. If it sticks on the grater, dip it into the flour.
- Use a knife (not your hands) to mix the butter throughout the flour until all the butter is coated in flour. Add enough cold water to bring the mixture together into a dough, using your fingers.
- Cover and place in the fridge for 30 minutes.
- Pre-heat the oven to 220°C.
- Meanwhile, mix together the sausage meat, chili, paprika, onion, garlic and sage. Season with salt and pepper. If you want to test the seasoning, take a small amount of the mixture and fry it in order to taste it.
- Roll out the pastry as thin as you can, into a long strip about 6 inches wide. Make a long roll of the meat mixture down the middle of this strip.
- Beat the egg and milk together, then use a pastry brush to brush this along one edge of the pastry. Fold the other side over the meat first, then this one on top, pressing gently to seal the pastry.
- Turn the entire roll over, so the seam is on the bottom.
- Brush the top of the roll with more egg wash and sprinkle on plenty of sea salt.
- Cut into the size sausage rolls you want (I like to have them about 1cm wide, to make single mouthfuls), then arrange on a baking tray and pop them into the oven.
- Bake for 30-40 minutes, until golden in colour.
- Serve hot or cold.