Smokey Pork & Onion Sausage Rolls

Method

1. Preheat oven to 220°C (200°C fan-forced) and line two baking trays with baking paper.
2. For the filling, place onion, garlic, roast red capsicum, chorizo, paprika, coriander, parsley and zest in a food processor and process until smooth. Add pork mince breadcrumbs and season with salt and pepper, pulsing until well combined.
3. Place puff pastry sheet on a lightly floured work surface and halve lengthways, to create two equal sized rectangles. Roll each rectangle widthways to approximately 16cm x 40cm.
4. Evenly divide filling mixture in half, shaping like a sausage down centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the filling mixture and lightly brush what will be the seam with the lightly beaten egg. Repeat with the other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be pretty tight and there should ideally be about a 2cm overlap.
5. Carefully place sausage rolls on prepared baking tray (seam side down), they will be quite soft at this stage and chill for at least 30 minutes in the fridge (or 15 minutes in freezer) to firm up. Cut each large sausage roll into eight small sausage rolls, snip the top three times with a pair of scissors and brush the outside pastry with the beaten egg then sprinkle with nigella or poppy seeds. Evenly spread out sausage rolls onto two baking trays.
6. Place in preheated oven for 10 minutes, reduce oven temperature to 200°C (180°C fan-forced) and cook for a further 30 minutes or until pastry is crisp and cooked through. Allow sausage rolls to cool slightly before serving.
7. Serve the sausage rolls on a platter with aioli.