Ingredients
- 1 large red capsicum
- 30 g (1 oz) butter
- 1 onion, finely chopped
- 200 g (6½ oz) Chorizo sausages (about 2), finely chopped
- 300 g (9⅔ oz) sausage mince
- 1 tablespoon dried Italian herbs
- 2 sheets frozen puff pastry, thawed
- 1 egg yolk, lightly beaten
- 2 teaspoons fennel seeds
Method
1. Preheat the oven to moderately hot 200° (400°F/Gas 6). Halve the capsicum, remove seeds and white membrane. Cook, skin-side-up, under hot grill until skin blackens and blisters. Place in a sealed plastic bag and set aside until cooled. Remove skin and dice the capsicum flesh.
2. Heat the butter in a medium pan, add the onion and Chorizo and cook, stirring, for about 3 minutes, or until onion is soft. Remove from pan with slotted spoon. Combine the diced capsicum, onion mixture, sausage mince and herbs in a medium bowl; divide into four equal portions. Roll each portion into a strip the same length as the pastry sheets.
3. Cut each sheet of pastry in half to form four long rectangles. Place one portion of sausage mixture about 3 cm (1¼ inches) from the edge of each pastry sheet. Brush the edge with beaten egg yolk, roll up to enclose filling and press to seal. Place seam-side-down on a lightly greased oven tray, brush with egg and sprinkle with the fennel seeds; cut the roll into 2 cm (¾ inch) lengths — you don't have to separate them. Bake 12–15 minutes, or until crisp and golden.
