Ingredients
Makes 18
10 sheets Antoniou Fillo Pastry
1 red onion, finely diced
1 tbsp olive oil
1 carrot, finely diced
600g raw chorizo sausages (not the cooked or cured ones), skins removed
250g store bought chargrilled peppers, drained
1 tsp smoked paprika
2 cloves garlic
1 medium sized chilli, seeds removed
3 tbsp parsley, chopped
2/3 cup fresh breadcrumbs
1/2 cup olive oil
1 egg, lightly beaten
sesame seeds
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and line a large tray with baking paper.
Sauté the onion and carrot in a pan with one tablespoon olive oil on a medium heat until caramelised, approximately 5 minutes).
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 Filo Pastry and lay them out on a clean bench with the longer edge facing you. Brush each sheet with olive oil and stack neatly in a pile.
Using a sharp knife cut the Fillo sheets into three lengths, parallel to the short edge of the Pastry. 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. Transfer to the baking tray.
Repeat with the remaining Pastry and filling till you end up with a total of 18.
Bake in the oven for 35-40 minutes or until the sausage rolls are crispy and golden.