The Fabulous Baker Brothers

The Fabulous Baker Brothers go head to head with their creative sausage roll recipes, but who comes out on top?

Makes 6

• Olive oil
• 1 large red onion, finely chopped
• 1 red chilli, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp sherry vinegar
• 6 raw chorizo sausages* (see tip), skinned and crumbled
• 1 x 200g jar roasted red peppers or piquillo peppers, chopped
• Small bunch flat leaf parsley, leaves picked and roughly chopped
• 1 lime
• 1 lemon
• 1 egg yolk
• 1 x 500g pack of shop brought puff pastry
• 1 whole egg, beaten to glaze
• Pinch of smoked paprika

1. Preheat the oven to 200°C/gas mark 6. Heat a little olive oil in a pan on a medium heat, add the red onion and chilli and cook for 5 minutes until soft and sweet. Add the garlic and sherry vinegar and cook until the liquid has almost disappeared. Add the chorizo and cook for 5 minutes until a little of the oil has been released.

2. Drain off any excess oil and put into a mixing bowl to cool. Once cool add the crumbled chorizo, peppers and parley and grate in the zest of the lime and lemon, and squeeze in the juice of the lemon too. Add the egg yolk and mix well, then season with salt and pepper if needed.

3. Roll the pastry out into a large sheet about 50 x 40cm. Then cut along the middle down the length of the pastry so you have 2 long strips.

4. Spoon half of the filling along the centre of one of the sheets, and use a brush to egg wash the long side of the pastry closest to you. Next roll the far side of the pastry over the filling towards you and seal this flat side with a fork. Trim off the ends to neaten then cut each sausage into 3.

5. Place the sausage rolls on a baking sheet, brush all over with beaten egg then sprinkle over a little smoked paprika. Bake for 25-30 minutes until golden brown.

Tom's top tip: Make sure you use the raw cooking chorizo for this recipe not the hard cured stuff.