Happy Jalapeno and Habanero Sausage Rolls

Nice and hot but not overpowering with heat.

Makes a great lunch, dinner or cut small pieces for snacks. The jalapeno and habanero add a mouth watering spiciness without overpowering the taste. I make a batch of these and freeze most of it, only cooking enough to eat.

Delicious and easy to make, you won't let your taste buds down.

They can be cooked from frozen. Puff pastry is hard to make, so I recommend buying it from your local grocery store. I use Chefs Bestest BBQ Sauce for extra flavour but your favourite store bought BBQ sauce is ok.

Directions

Makes 4-12 Serves

Cut the habaneros in half. Take of the stem. Take out the seeds and some of the membrane. Thinly Slice the habanero then thinly dice it. Set aside.

Preparation & Cooking Time: Roughly 1 Hour

INGREDIENTS

500 Grams Sausage Mince

4 Sheets Puff Pastry

2 Jalapenos

2 Habaneros

40 Grams Cheese (Colby or Cheddar)

1 Medium Brown Onion

1 Teaspoons Allspice

1/2 Tablespoon Garlic Powder

1/2 Teaspoons Cracked Pepper

1 teaspoons smoked paprika

1/2 Tablespoon Italian Herbs

2 Teaspoons Tomato Sauce

2 Teaspoons of Chefs Bestest BBQ Sauce. RECIPE HERE:

DIRECTIONS

Cut the jalapeno in half. Take of the stem. Take out the seeds and some of the membrane. Thinly Slice the jalapeno then thinly dice it. Set aside.

Slice the onion in half. Cut the top and off. Peel it to the root. Like the pictures.

Cut the skin off at the root but leave some root on. Thinly slice the onion down to the end but don’t cut all the way trough the end. Thinly slice the onion the opposite way to make small dices. Discard the hard root part. Like the pictures. Set aside.

Weigh and roughly dice the cheese into medium-small chunks.

Add all the ingredients into a bowl. Mix well, so it's all mixed in, and it infuses the sauces and spices in the meat. Portion the mixture into 4 portions.

Serve with some sauce or plain. Enjoy!

Place mixture evenly on your puff pastry like the picture leaving a gap of pastry. Roll it like the picture using the plastic so you can roll it tight and evenly without touching the pastry with your hands.

Roll until it is like the picture then cut along the side of the sausage roll cutting the excess pasty off then roll it up in the plastic firmly. Cut into the sizes you want them. You can freeze what you don't want to use. To freeze them sit them on a tray separately so they don't freeze together then place them all in a bag once frozen. I keep them in the plastic to freeze, it’s also easier to cut them to size. Make sure you take the plastic off before cooking.

Break one egg in a bowl and whisk so it's combined. You can also use milk. Get a basting brush and brush on some egg wash or milk on top of the sausage rolls. Cook on 180 Celsius until the tops of the pastry are golden brown.