INGREDIENTS
250g dried chorizo, chopped 250g chicken mince
1 onion, grated
1 medium zucchini, grated
1 rosemary sprig, finely chopped
2 sheets all‐buer puff pastry
1 egg, lightly beaten
1 tsp each nigella seeds, sesame seeds and crushed fennel seeds 1 tbs harissa paste
1 cup (280g) tomato sauce
Preheat oven to 200°C and line 2 baking trays with baking paper.
Place the chorizo in a food processor and whiz unl very finely chopped. Place in a bowl with the chicken mince.
Grate the onion and zucchini onto a clean Chux cloth, then gather in the sides and squeeze out the excess liquid. Add vegetables to chorizo mixture. Add the rosemary and season with 11⁄2 tsp salt flakes and freshly ground black pepper. Using clean hands, combine
Divide into chorizo mixture into 4 even porons. Halve the pastry sheets. Shape 1 poron chorizo mixture into a 24cm x 3cm log along the edge of 1 pastry sheet.
Brush opposite edge of pastry sheet with egg wash. Roll up pastry to enclose. Repeat with remaining pastry, chorizo mixture and egg.
Transfer sausage rolls, seam‐side down, to a tray and place in the freezer for 10 minutes to firm up.
Using thin kitchen string, unscented dental floss or a serrated knife, cut each sausage roll into 4 porons. Brush with eggwash, then sprinkle with nigella seeds, sesame seeds, fennel seeds and salt flakes.
Place on prepared trays and bake for 25‐30 minutes or unl golden and cooked through.
Combine the harissa and ketchup, and serve sausage rolls with harissa ketchup.