Ingredients
- 200 g best pork sausages, skins removed
- 200 g fresh chorizo sausages, skins removed
- 100 g chestnuts (cooked and vacuum-packed), finely chopped
- 1 tbsp flat-leaf parsley, chopped
- 500 g ready-made puff pastry
- 1 egg, beaten
- Salt and pepper
How to Make It
- Preheat the oven to 200 °C/fan 180 °C/gas 6 and grease a baking sheet. In a bowl (a food processor is quickest), combine the sausage meat, chopped chestnuts and parsley, then season. Divide the pastry into halves and roll out into matching rectangles.
- Cut each rectangle into four strips, making two strips slightly wider than the other two (so you end up with four wider and four narrower strips). Shape the meat into thin sausage shapes and lay down the middle of the four narrower pastry strips. Brush the edges with the beaten egg, then lay the four wider pastry strips over the top and use a fork pressed along the edges to seal.
- Cut into 3 cm pieces and lay on the baking sheet, then brush with more beaten egg. Cook for 15 minutes until crisp and golden before cooling on a wire rack.