Step 1

Heat the oil in a large skillet over medium heat, and then add in the onion and poblano. Season with 1/2 teaspoon kosher salt. Saute, stirring occasionally, until the onions have softened and begun to brown around the edges, about 30 minutes. Remove from heat and let cool.

Step 2

In a large bowl, work together the chorizo sausage meat and the caramelized onions and poblanos. Set aside.

Step 3

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut each pastry sheet into thirds, and place onto the parchment paper.

Step 4

Divide the chorizo mixture evenly amongst the pastry sections, forming a long line down the center of each. Fold the pastry sheet around the sausage mixture, pinching the edges to seal. Flip the rolls over so that the seam-side is down.

Step 5

Brush the puff pastry with the beaten egg and sprinkle the sesame seeds on top. Gently slice the sausage rolls into bite-sized pieces. Separate them, making sure to give each piece plenty of room to puff up as it cooks.

Step 6

Bake the sausages until golden brown and cooked through, about 30-35 minutes.

Step 7

As the sausage rolls bake, make the dip. In a food processor, combine the sour cream, cilantro, minced garlic, and salsa. Process until well-combined.

Step 8

Serve the chorizo sausage rolls warm with the creamy cilantro dip.