Chilli Rolls

I love homemade Sausagerolls they're always so much tastier, and a lot more enjoyable. I'll be getting to those soon but I couldn't resist sharing these Hot snacks with you.

Using my previous pasty recipe, now this bit I leave upto you. You can either stick with my original recipe or change it up with :-

1tsp x Paprika

1tsp x Chilli Flakes

1tsp x Mixed Herbs

Added to your crumbley mix.

Method

Roll your pastry out into a large rectangle the amount divided is enough for amount 24 rolls. Make sure not to roll the pasty to thin as you need to fill.

Place a layer of the chilled chilli mixture 1 inch from the edge of the pastry, then brush with beaten egg on one of the long edge.

Fold the pastry the egg-washed edge over the chilli mix and continue to roll, make sure the seam is on the bottom. With a sharp knife cut each pastry roll into 18 - 24 small sausage rolls.

Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the chilli meat is pipping hot.

*Allow to cool completely before freezing, will hold up to 3 months

Tip: I made my chilli mix, pastry day before, than is completely chilled and easier to handle.

Remember you need the mixture quite stiff, otherwise it will melt the pastry.