Ingredients
2 sheets frozen puff pastry, just thawed
1 egg, lightly beaten
Tomato relish, to serve
FILLING
1 large washed potato (250g), peeled, cut into 1 ½ cm cubes
560g packet classic pork sausages (8)
125g chorizo, finely chopped
¾ cup drained, roasted pepper strips (120g), finely chopped
2 teaspoons sweet paprika
1/3 cup finely chopped fresh parsley
Method
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To make filling, place potato in a large microwave-safe bowl with 1 tablespoon water. Cover with damp absorbent kitchen paper. Microwave on High (100%) for about 8 minutes, or until tender. Transfer to a large bowl. Cool.
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Squeeze sausages from casings. Add to potato with remaining ingredients. Season with salt and pepper. Mix well.
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Join pastry sheets together, side-by-side on a flat surface, with edges overlapping by 2cm. Press edge to seal.
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With short side closest to you, spoon filling along short edge of pastry. Flatten slightly into a log-shape, about 10cm wide. Brush the opposite short edge with egg. Roll-up pastry to enclose filling.
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Place roll, seam-side down on a large oven tray lined with baking paper. Brush with egg. Cut four diagonal slits, at intervals, across the top of pastry.
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Cook in a very hot oven (220C) for 25 minutes. Reduce oven to moderate (180C). Cook for a further 20 minutes, or until filling is cooked and pastry is golden brown and crisp. Remove.
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Serve cut into slices with relish.
