For the pastry:
- 350g (12oz) butter, wrapped in foil, frozen
- 450g (1lb) plain flour
- 1½tsp black peppercorns, finely crushed
For the filling:
- 2tbsp sunflower oil
- 1 large onion, very finely chopped
- 1 garlic clove, crushed
- 2tbsp rosemary, finely chopped
- 250g (9oz) minced pork
- 250g (9oz) cooking chorizo, without skins
- 125g (4½oz) breadcrumbs
- 2tbsp oregano, finely chopped
- ½tsp chilli flakes
- 1 large free-range egg, beaten, to bind, and 1 large egg, beaten, for glazing
You will need:
- 2 baking sheets, lightly oiled
For the pastry, coarsely grate the butter into a bowl using the foil to stop your hands warming it. Sift in the flour. Add a pinch of salt and the pepper. Sprinkle in 2tbsp cold water. Bring together against the side of the bowl with a table knife. When a smooth dough forms (you may need more water), divide into 3 flat rectangles. Wrap. Chill for 30 minutes.
For the filling, heat the oil in a sauté pan. Sweat the onion for 15 minutes on a low heat until soft. Add the garlic and rosemary; cook for 1 minute then remove from the heat. Mix with the pork, chorizo, breadcrumbs, oregano, chilli and 1 egg. Season well.
Roll out 1 pastry rectangle to 40 x 12cm (15¾ x 4¾in). Place a third of the sausage meat in a thin line down the middle. Brush either side with the beaten egg. Fold the pastry over the filling to make a long roll with a lip where the pastry joins. Trim the edges and press with a fork to seal. Repeat with the 2 other pastry rectangles and sausage meat. Use any pastry cuttings to make more rolls. Cover and chill for 30 minutes.
Heat the oven to 200C, 180C fan, 400F, gas 6, cut the chilled sausage rolls into mini rolls, brush with the beaten egg and bake for 15 minutes. Increase the temperature to 220C, 200C fan, 425F, gas 7. Cook for 10 minutes until the pastry is golden and the filling piping hot. They can be frozen uncooked for 1 month; open-freeze them. Bag up into freezer bags. Cook from frozen for 25 to 30 minutes.
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