Chorizo & Apple Sausage Rolls
2 x 215g ready-rolled puff pastry sheets
3 tbsp apple sauce
1 small apple, peeled and finely diced
460g quality soft, cooking chorizo
handful of fresh thyme leaves
1 egg, beaten
2 tbsp poppy seeds
Preheat the oven to 180°C.
Unroll the pastry sheets onto a floured surface and cut each one into 8 rectangles so that you have 16 in total.
Spoon the apple sauce down the centre of each piece of pastry and top with a piece of chorizo, cutting it to size if necessary. Sprinkle the apple pieces and thyme leaves on top.
Brush one end of the pastry with egg and roll up to enclose. Transfer to the fridge for 20 minutes.
Score the tops with a sharp knife, brush all over with the remaining egg and sprinkle with poppy seeds.
Bake for 25-30 minutes until the pastry is golden brown and crisp. Remove from the oven and allow to cool slightly before serving.