Mini Chorizo, Spicy Tomato & Caramelised Onion Sausage Rolls Recipe


12 rolls or 24 mini rolls

  • 2 spring onions, sliced finely

  • 1 tsp olive oil

  • 200g of chorizo cooking sausages, chopped into small cubes

  • 1 tbsp of smoked paprika powder

  • 2 tbsp of The Cherry Tree Spicy Tomato & Caramelised Onion Chutney

  • 2 tsp of fennel seeds

  • 320g puff pastry sheet/GF puff pastry sheet

  • 1 egg, beaten with a fork

  • A scattering of black and white sesame seeds


  • Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Soften the chopped spring onions in the oil and paprika in a small frying pan for a couple of minutes.

  • Next, add in the chorizo and cook to soften the mixture over a medium heat, around 5 minutes.

  • Unroll the pastry and spoon a few teaspoons of the chorizo and Spicy Tomato & Caramelised Onion mixture so it’s running alongside the longer edge of the pastry strip. Fold over once and then tightly roll the chorizo meat mixture up inside the pastry. Use a sharp knife or scissors to cut down so it becomes a long log and then slice again horizontally into mini sausage rolls.

  • Repeat this until you have used up all your pastry. Use egg wash to coat each sausage roll and sprinkle on black and white sesame seeds.

  • Space them on a baking sheet and bake for 20-25 minutes until golden, crispy and cooked through.