Method

1. Combine sausage meat, diced chorizo, chilli flakes and herbs in a bowl
2. Unroll the pastry sheet and cut in half down the length of the sheet.
3. Divide the sausage mixture in half and lay each half in a long ‘roll’ just off centre down each pastry length.
4. Brush the edges of the pastry lightly with egg wash & bring the sides up to meet over the filling. Pinch the edges firmly together to form a seal, knock up with a sharp knife if desired.
5. With a sharp knife cut each roll into six equal pieces. Make two slits in one side of the rolls, to allow steam to escape.
6. Brush the pastry with the remaining egg wash and bake for 18-20 minutes or until pastry risen and golden brown. Scatter with further chopped herbs and serve with the apple salsa.