Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 10 sausage rolls
500 g pork sausage meat
½ tsp smoked paprika
Flour, for dusting
500 g puff pastry
2 free-range egg yolks
1 splash of full-fat milk
1 tbsp whole cumin seeds
Preheat the oven to 180°C/350°F/gas mark 4.
Pierce and toast the chillies under the grill until blistered and blackened. Put them into a bowl cover with clingfilm and leave to cool. Once cooled enough peel off the skin, if your feeling brave leave the seeds in, if not scoop them out for a milder taste.
Mix the sausage, paprika, a pinch of black pepper and the chopped chillies.
Roll the pastry onto a floured surface, cut in half and roll into two 50cm x 15cm strips. Place the sausage meat onto the middle of each strip in a sausage shape.
Beat the egg yolk with a splash of milk, coat the pastry with the mixture either side of the sausage meat. Fold the pastry and press down to seal.
Brush the egg wash on the top of the pastry and sprinkle with the cumin seeds and some sea salt. Cut into 5cm length and place onto a non-stick baking tray.
Bake until risen, puffed and golden brown, this is normally around 20 minutes.