There’s no better way to spend Christmas than relaxing in front of a warm open fire with a glass of something bubbly in one hand and a hearty snack in the other. For Harry sausage rolls have always been a staple delight during the festive period - flakey yet filling, they’re the ideal companion to a lazy afternoon of boardgames and Christmas movies.
If you fancy a spicy twist on this classic Christmas treat, Jamie Oliver’s chilli sausage rolls will be right up your street. Easy to prepare and fully cooked in just 45 minutes, they’re definitely worth adding to your ever-growing feast this year. This recipe serves 10 people too so you can rest assured that everyone will have their fill.
For our own chilli sausage rolls, we used sausage meat from our friends at The Langton Arms in Dorset which can be purchased on our website.
3 - 4 red chillies
500g higher-welfare pork sausage meat.
1/2 tsp smoked paprika
500 g puff pastry
2 free-range egg yolks, beaten with a splash of milk
1 tbsp whole cumin seeds
1. Preheat the oven to 180C/gas 4. Pierce the chillies then toast over a gas flame or 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
2. Chop the chilli flesh and mix with the sausage, paprika and a pinch of pepper.
3. Sprinkle a work surface with flour. Cut the 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. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
4. Brush the tops of the sausage rolls with 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.
Recipe by Peter Begg, discovered on the Jamie Oliver website: jamieoliver.com/recipes/pork-recipes/chilli-sausage-rolls