Spiced ‘chorizo’ pastry slices

Enjoy these veggie sausage slices for lunch or in a picnic. Wrapped in puff pastry, they’re packed with roasted peppers and spices

  • Prep:30 mins
    Cook:40 mins
    plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 348
  • fat 21g
  • saturates 8g
  • carbs 25g
  • sugars 3g
  • fibre 5g
  • protein 11g
  • salt 1.1g


  • 6 vegetarian sausages
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp olive oil
  • 3 roasted peppers from a jar, chopped
  • 3 rosemary sprigs, finely chopped
  • 1 tbsp harissa paste
  • 1 tbsp ground cumin
  • 1 tbsp mild curry powder
  • 1 tbsp smoked paprika
  • plain flour, for dusting
  • 1 sheet rolled puff pastry
  • 1 tbsp milk (plant-based, if you like)
  • 1 tbsp black sesame seeds


  1. Chop the sausages into small pieces. Put in a bowl with the onion, garlic, oil, peppers, rosemary, harissa and spices. Season and mix well. Fry over a medium heat for 8-10 mins until the onion is soft. Put in a dish and set aside to cool. 

  2. Heat the oven to 200C/180C fan/gas 6. On a lightly floured work surface, cut the pastry into six rectangles.

  3. Put a heaped spoonful of filling onto one side of the rectangles, leaving a 1-2cm border. Brush some milk over any exposed pastry. Fold into a square and press to seal. Crimp with a fork.

  4. Arrange on a lined baking tray. Brush with more milk and sprinkle over the seeds. Bake for 25-30 mins until golden.

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