1 red onion, finely diced
1 small carrot, finely diced
600 grams raw chorizo sausages (not the cooked or cured ones), skins removed
250 grams store bought chargrilled peppers, drained
1 tsp Spanish smoked paprika
2 cloves garlic
1 medium sized chilli, cleaned with seeds removed
3 tbsp chopped parsley
2/3 cup fresh breadcrumbs
10 sheets Antoniou Fillo pastry
olive oil spray
1 egg, lightly beaten
Preheat your oven to 180 deg C and line a large tray with baking paper.
Sauté the onion and carrot in a pan with a little olive oil on a medium to high heat until caramelised (about 5-7 mins). Once cooked set aside to cool.
In a food processor combine the chorizo meat, peppers, paprika, garlic, chilli, parsley, breadcrumbs and cooked onion/carrot mixture. Process until it resembles a fine paste.
Take 5 sheets of the fillo and lay them out on a clean bench widthways (the longer end facing you). Spray each sheet with a little olive oil spray and stack neatly in a pile.
Using a sharp knife divide and cut the fillo sheets into three lots. Using a spoon place 4 tbsps of the chorizo mixture along the longer edge of the cut pastry leaving a 2cm border on each side. Fold the sides of the pastry over and seal with a little beaten egg. You should end up with one large sausage roll. Cut this again into 3 smaller sized rolls. Brush each sausage roll with a little beaten egg and sprinkle with sesame seeds.
Repeat with the remainder of the pastry till you end up with a total of 15
Bake in the oven for 35-40 mins until the sausage rolls are crispy and golden.