Ingredients:

  • 1 lb (450 g) Good Quality Pork Mince (Sausage Meat)
  • 4 oz (115 g) Soft Spanish Chorizo, finely diced
  • 1 cup (100 g) Mature Cheddar Cheese, grated
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 2 Tbsp (30 ml) Flat Leaf Parsley, finely chopped
  • 1 tsp (5 ml) Dijon Mustard
  • 1 Large Egg (for binding), lightly beaten
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Kosher Salt (adjust based on chorizo saltiness)
  • 2 sheets (Approx. 500 g total) Ready-Rolled All-Butter Puff Pastry
  • 1 Large Egg (for wash)
  • 1 tsp Milk or Water (to dilute the egg wash)
  • 1 tsp Smoked Paprika (Pimentón), for sprinkling

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the pork mince, diced chorizo, grated cheddar, panko breadcrumbs, parsley, Dijon mustard, the binding egg, pepper, and salt. Use your hands to mix until just combined; avoid overmixing.
  2. Check Seasoning and Chill: Fry a small teaspoonful of the mixture to taste and adjust the salt if necessary. Place the filling in the refrigerator to chill while preparing the pastry.
  3. Prep Pastry and Oven: Preheat the oven to 400°F (200°C). Lay one sheet of puff pastry flat. Cut the sheet in half lengthwise, creating two long, thin rectangles. Repeat with the second sheet (yielding four strips total).
  4. Shape the Sausage: Divide the chilled filling into four equal portions. Roll each portion into a smooth, even sausage shape the exact length of the pastry strips.
  5. Place and Seal: Lay one sausage shape down the middle of a pastry strip. Whisk the egg wash ingredients together (1 egg + 1 tsp milk). Brush one long edge of the pastry strip with the egg wash. Fold the dry edge over the filling to meet the egg-washed edge, creating a seamless join. Flip the roll so the seam is underneath.
  6. Fold and Crimp: Crimp the top edge firmly with a fork to seal the roll and create a traditional pattern.
  7. Slice and Glaze: Use a sharp knife to cut each long roll into 6 smaller, bite-sized pieces (total 24 rolls). Place the rolls seam-down onto prepared baking trays. Brush the tops and sides liberally with the remaining egg wash mixture.
  8. Finish and Chill: Lightly score the top of each roll 2-3 times to allow steam to escape. Sprinkle generously with smoked paprika. Place the trays in the refrigerator for 15 minutes to ensure the pastry remains cold.
  9. Bake: Place the chilled rolls in the preheated oven. Bake for 30–35 minutes, rotating the trays halfway through, until the pastry is puffed up, deeply golden brown, and the internal temperature of the filling reaches 165°F (74°C).
  10. Cool: Transfer the sausage rolls to a wire cooling rack. Allow to cool for 10–15 minutes before serving lukewarm.