Simon Rimmer's posh Spanish-style sausage rolls make a great lunch on the go
Preheat the oven to 200°C/gas mark 6. Heat the oil in a frying pan and fry the chorizo until crispy. Add the sherry and simmer until reduced to nearly nothing.
Tip the chorizo into a bowl with the sausage meat, cheese and parsley. Season and mix well.
Divide between the pastry sheets in a long strip down the middle of each. Roll the pastry around the meat into a sausage shape then trim off the excess. Brush with egg wash and bake for about 20 minutes.
Serve with your fave accompaniments - chilli sauce, ketchup or chutney.