Giant Tex-Mex Sauage Roll

I saw this recipe on BBC Good Food in the week, and knew right away I had to try it. It's so simple, but OH MY DAYS it tastes so good! It was definitely a crowd-pleaser in our household! What's more, it makes a great dinner served with spicy wedges and salad, or it can be eaten cold as part of a picnic or lunch buffet.

Spicy Sausage Rolls

Are you hosting a festive party this year? Sausage rolls are a must at any buffet table, and they're super easy to make! These are spiced up with fresh chilli, garlic, chilli powder and paprika for a bit of a kick! If you're not a fan of spicy food, then leave out the chilli and chilli powder- they're still just as good. Again, almost forgot to take a photo of them before it was too late!

Ingredients:
One batch of rough puff pastry
450g good quality sausage meat (or skinned sausages)
2 fresh chillies, finely chopped
3 cloves of garlic, finely chopped
2tsp chilli powder
1tsp paprika
1 egg, beaten
Black pepper

Pre-heat your oven to 180c and line your baking tray(s) with greaseproof paper.

Tip the sausage meat into a mixing bowl, and add the chillies, garlic, chilli powder and paprika, along with 50ml of cold water. Use your hands to work the ingredients together until everything is well distributed and well combined.

Roll out the pastry to a long rectangle, about 4 inches wide, and shape the meat into a long sausage down the middle of the rectangle.
Brush the pastry down both sides of the sausage meat with egg and tightly roll the pastry around the meat, sealing the two egg-brushed edges together.
Use a fork to crimp the sealed edge, or roll the edge over itself, then cut the sausage roll into smaller ones, about 1-1.5 inches in width.

Space these out onto your baking trays, brush all over with egg, and sprinkle a little black pepper on top.

Bake for 25-30 minutes, until the pastry is puffed and golden, and the meat is cooked through. Enjoy hot or cold.