Andy Bates Chorizo Rolls
200g mini cooking chorizo
1 sheet pre rolled puff pastry, cut in half lengthways
1 tbsp fennel seeds (I used dried oregano as neither of us are very keen on fennel)
Preheat the oven to 180C. Peel the mini chorizo and roll them in your hands to make a sausage shape.
Lay the mini chorizo lengthways along each piece of pastry. Roll and fold the pastry over the chorizo brushing the inside with egg yolk to help seal.
Using a fork, seal the edges and trim any excess pastry. Cut the sausage rolls into individual rolls and place on a baking tray lined with greaseproof paper.
Brush with egg yolk and sprinkle with fennel seeds, or dried oregano, maybe even some mixed herbs? Next time i want to try and get hold of some fresh oregano and wrap the leaf around the chorizo before enclosing in the pastry.
Bake for 15-20 mins or until the pastry is puffed and golden brown.
Serves 10 (yeah right!)