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Tex-Mex sausage rolls


Makes: 16
timePrep time: 30 mins
timeTotal time:
Tex-Mex sausage rolls
Recipe photograph by Rob Streeter

Tex-Mex sausage rolls

Add a smoky kick to classic sausage rolls with paprika and jalapenos

Makes: 16
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
190Kcal
Fat
13gr
Saturates
6gr
Carbs
11gr
Sugars
1gr
Fibre
1gr
Protein
7gr
Salt
0.7gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 tsp smoked paprika
  • 2-3 tbsp pickled jalapenos, finely chopped
  • 400g plain pork sausages
  • 1 x 30g pack coriander, chopped
  • 1 x 375g pack ready-rolled puff pastry
  • 100g smoked Applewood cheese, grated
  • 1 medium egg, lightly beaten

Step by step

Get ahead
Assemble and chill a day ahead of baking or freeze the uncooked sausage rolls for up to 3 months. Defrost before baking.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Line 2 baking trays with baking paper. Heat the oil in a small frying pan and cook the onion until it’s beginning to soften. Stir in the paprika and jalapenos and cook for a further minute. Tip into a large bowl and cool.
  2. Remove the skins from the sausages and add the sausage meat to the bowl, along with the coriander and some seasoning; mix well.
  3. Unroll the puff pastry and cut in half lengthways to give 2 long pieces. Sprinkle most of the grated cheese along each sheet of pastry.
  4. Shape half the filling into a long log shape to run the whole length of one of the pastry sheets, placing it about 5mm in from the edge. Repeat with the other sheet of pastry and filling. Brush the far edge of the pastry with the beaten egg and then fold the pastry over the filling, pressing down well to seal the edges. Cut each pastry log into 8 individual rolls. Brush with beaten egg, sprinkle with the remaining cheese and place on the baking trays.
  5. Bake for 25 minutes until the rolls are golden, risen and flaky. Remove from the oven and allow to cool slightly.

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