Ingredients

The following ingredients have 10 Servings
  • 3-4 red chillies (depending on heat – we added 6 but we're chilli fiends!)
  • 500 g higher-welfare pork sausage meat
  • ½ tsp smoked paprika
  • flour for dusting
  • 500 g puff pastry
  • 2 free-range egg yolks
  • 1 splash of milk
  • 1 tbsp whole cumin seeds

Instruction

  • Preheat the oven to 180°C/350°F/gas 4.
  • Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!
  • Chop the chilli flesh and mix with the sausage, paprika and a pinch of black pepper.
  • Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.
  • Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
  • Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.
  • Bake for 20 minutes, until risen, puffed and golden brown.