Chilli Con Carne Sausage Rolls

Step 1: Preheat oven to 200c degrees.

Step 2: In a lightly oiled pan add the onion, cumin, chilli and chilli flakes, garlic and chipotle powder and cook on a low heat for 5 to 10 minutes to soften the onion and bring out the flavours of the spices.

Step 3: When the onion is cooked add half the kidney beans and cook for a few more minutes and then mash them with a potato masher and then turn of the heat and set aside to cool.

Step 4: Into a mixing bowl put the beef mince, remaining kidney beans the ingredients from the pan, season with a pinch of salt and combine the mixture with your clean hands.

Step 5: Take a small ball of the mix and flatten and fry in the pan you used earlier, this is so you can taste to see if it needs more seasoning or if you have a lot of liquid leach out then you will have to add dried breadcrumbs to your mix otherwise you will end up with soggy sausage roll base, hence why it is better to use very lean mince.

Step 6: Cut the puff pastry sheets in half and place sixth of the mixture in the middle of one side leaving some room to roll the pastry over.

Step 7: Cut into 6 mini sausage rolls or leave it as one big roll, if making mini rolls put a small slit on top of each or if making as a big one make slits along the length of the roll. Repeat with other half of the other pastry sheets and remaining mince mix.

Step 8: Lined 2 trays with baking paper and place the sausage rolls of the trays and brush with some egg wash.

Step 9: Cook them in the oven until the pastry is golden and the mince is cooked, about 15 minutes.

Step 10: Serve hot with your favourite sauce or just as is.