The ideal way to incorporate some of your 5 a day. Tangy fruit flavours blend perfectly with the low fat, high protein goodness of Graham’s Quark.
This is one of the most adaptable and useable savoury bakes to have up your sleeve. It may seem like it has lots of steps, but really, it’s dead easy. A far cry from frozen packs of sausage rolls from the supermarket!
First, preheat your oven to 180C (160C fan). Chop up your cooked chorizo into small squares – anything under 1cm square would be fine. Place them in a frying pan on a medium heat.
Whilst those are heating through, chunkily chop your onion and finely chop or crush your garlic (and chilli if using). Place these in the pan with the chorizo to begin to fry.
Finally, chop up your red pepper into small chunks about the same size as your chorizo and place these in the pan too. Stir this mix until everything is a reddish-brown colour and the peppers are noticeably softer. Once done, leave to cool in the pan whilst you prepare the rest of the ingredients.
Using plenty of flour to stop it sticking to your surface, roll out your pastry into a big square. Keep going until is about as thick as a pound coin, and up to 50cm by 50cm. Then, cut it down the middle to make two rectangles.
Squeeze all the meat out of your raw sausages into a large bowl, then add your chorizo mix and work together with your hands until combined. Place this in two long strips down the middle of your rectangles.
Wash your hands well after handling raw meat. In a small mug, mix together an egg and a good pinch of salt with a fork until smooth. Dab this ‘egg wash’ along the edge of your pastry, then fold it over the meat and press down to seal.
Use your fork to press on the seam to make it extra secure and then brush (or dab) the entire surface with egg wash. Using a sharp knife, cut your long rolls into your desired lengths.
Place on a lined baking tray and bake for 25-35 minutes, or until a shiny, dark golden brown on top.