Spiced ‘chorizo’ pastry slices

• vegetarian sausages↗6
• onion↗1

  finely chopped

• garlic cloves↗3

  crushed

• olive oil↗1 tbsp tbsp
• roasted peppers3

  from a jar, chopped

• rosemary↗3

  sprigs, finely chopped

• harissa paste↗1 tbsp tbsp
• ground cumin↗1 tbsp tbsp
• mild curry powder↗1 tbsp tbsp
• smoked paprika↗1 tbsp tbsp
• plain flour↗

  for dusting

• puff pastry↗1 sheet rolled
• milk↗1 tbsp tbsp

  (plant-based, if you like)

• black sesame seeds↗1 tbsp tbsp

Step-by-step instructions

1. 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. 2

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

3. 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. 4

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