Chilli & chorizo roly polys difficulty * #110

Makes 30

Preparing time: 15 minutes 

Cooking time: 20 minutes 

Ingredients:

• 1 tablespoon olive oil 
• 1/2 medium-strength red chilli, finely chopped 
• 1 small red onion, finely chopped
• 75 g chorizo, finely chopped
• 2 tablespoons chopped fresh coriander 
• 500 g ready-made puff pastry 
• 1 egg yolk 
• 2 teaspoons water 
• salt

1. Heat the oil in a frying pan, add the chilli and onion and gently fry for 5 minutes until softened 
2. Remove from the heat and leave to cool 
3. Stir in the chorizo, coriander and a little salt
4. Roll out the pastry on a lightly floured surface to a 40 x 30 cm rectengle
5. Mix the egg yolk with the measurement water and brush thinly over the pastry
6. Spread the chorizo mixture in an even layer on top 
7. Roll up the pastry, starting from a long side 
8. Wrap in clingfilm and freeze for 30 minutes 
9. Trim off the ends of the pastry log and cut across into 1 cm thick slices
10. Lay the lices on a floured surface abd roll lightly with the rolling pin to flatter
11. Place on 2 greased baking sheets
12. Brush with a little more of the egg yolk mixture and bake in a preheated oven, 220C( 425 F), Gas Mark 7, for 10 minutes
13. Press down the centres of the pastries using the back of a spoon if risen, then return to the oven and cook for further 5 minutes or until golden 
14. Transfer to a wire rack to cool slightly, then serve warm or cold 
15. Enjoy! :-)