Step 1

Heat oil in a medium frypan over medium-high heat. Add the chorizo, onion, garlic and smoked paprika. Cook, stirring occasionally, for 5-6 minutes until onion has softened. Remove from the heat, then add sage, lemon zest and breadcrumbs. Cool completely, then add mince and 1 egg. Season and mix well until combined. Divide mixture into 6 portions and set aside.

Step 2

Preheat oven to 200°C. Grease 2 large oven trays and line with baking paper.

Step 3

Cut each pastry sheet in half. Working with 1 half at a time, evenly spread a portion of the pork mixture in the centre, leaving at least a 3cm border so you can seal with the other half of the pastry sheet when ready to enclose. Brush border with egg wash and place the other pastry on top, crimping the edge to enclose. Brush the top with egg wash and scatter with sesame seeds and salt flakes. Repeat with remaining pastry sheets and mince mixture. Place sausage rolls on prepared trays and bake for 40-45 minutes, rotating halfway, until golden.

Step 4

Combine chilli jam and tomato sauce and serve alongside sausage rolls.