175g cooking chorizo
2 tablespoons dry sherry
400g sausage meat
100g Manchego cheese,
1 tablespoon chopped parsley
1 x 500g block of puff pastry
1 egg yolk, lightly beaten
Salt and black pepper
Preheat the oven to 180°C fan/200°C/Gas 6.
Line a baking tray with baking parchment.
In a non-stick frying pan, fry the chorizo until crispy.
Add the sherry to the chorizo in the pan, then reduce to nearly nothing.
Tip the chorizo into a bowl with the sausage meat, cheese and parsley. Season and mix well.
Roll out the pastry on a lightly floured surface, then cut into four equal 15cm squares.
Divide the sausage mixture between the pastry squares, placing it in a long strip down the middle of each square.
Roll each into a cylinder, trim the excess wrap-over of pastry, creating a seam. Lightly press the seam together to seal and place seamside down on the lined baking tray.
Brush with egg yolk and bake for about 20 minutes, or until the pastry is puffed, crispy and deep golden.
Serve with your favourite accompaniments.
Extracted from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy, Ebury Press, £20