Chicken Chorizo Puff Pastry Rolls

• Heat the oil in a large frying pan/skillet. Add the onion and cook on a medium heat for 5 minutes, stirring occasionally until the onion starts to soften.
  1 tbsp olive oil, 1 medium onion
• Add the chicken and turn up the heat to medium-high. Cook for 5-6 minutes until the chicken is sealed.
  4 chicken breasts
• Add in the chorizo, garlic, salt and pepper. Cook for a further 5 minutes until the chorizo is lightly cooked and starting to release some of its oil.
  200 g (7 oz) chorizo, 2 cloves garlic, ½ tsp salt, ¼ tsp ground black pepper
• Stir in the tomato puree, then add the two tins of chopped tomatoes, the Worcestershire sauce, and the sugar. Stir and bring to a gentle bubble. Simmer for 10-15 minutes until the sauce thickens, then turn off the heat.
  1 tbsp tomato puree, 800 g (28 oz) tinned chopped tomatoes, 1 tsp worcestershire sauce, 1 tsp sugar
• Remove one-quarter of the chicken chorizo sauce, place in a bowl, and leave to cool.
• Divide the remaining sauce between four bowls of pasta for dinner (or freeze for another meal).

For the Chicken Chorizo Puff Pastry Rolls:

• Preheat the oven to 200C/400F (fan). Unroll the pastry and slice in half lengthways.
  320 g (11.3 oz) pack ready-rolled puff pastry
• Spoon the reserved chicken-chorizo sauce down the middle of the two lengths of pastry (see image in post). Brush the edges with egg wash and fold the pastry over, so the edges meet. Use a fork to press down the edges.
  1 egg
• Brush the tops of the two rolls of pastry with egg wash, then slice each roll into 9 or 10 pieces. Sprinkle with the black sesame seeds and transfer the pastry pieces to a large, non-stick baking sheet - leaving at least ½ an inch of space between each pastry.
  1 tsp black sesame seeds
• Place in the oven and cook for 15 - 20 minutes, until golden brown.
• Remove from the oven, allow to cool for 5 minutes (or completely if preferred), and serve.