It is very rare that I can conclude my visit to the butchers without a purchase of a cheeky sausage roll. I seem to think of myself as some kind of sausage roll connoisseur of sorts, I know what makes a good sausage roll and I'm more than willing to argue my point on the hot vs cold debate (it's hot by the way. Hot all the way). And I'm not my own. I have the Great British public right behind me. Greggs sells over 2.5 million of these flaky porky delights every week. Yes the Brits, we love our sausage roll.
Which set my mind racing to create my own "fusion cuisine". Quickly checking that it had not been done before (no) I developed the MEXICAN SAUSAGE ROLL, all the yummy goodness of a sausage roll combined with gooey cheese and pepper jack spices. On the prototype the whole lot were snarled up by our friends and family dipping there porky hand held treats in salsa and smashing them in their faces. This one is definitely a winner.
Preheat the oven to 200C.
prepare your porky goodness by combining the meat and cheese in a mixing bowl and season with salt and pepper to taste.
make sure the pastry has been out of the fridge for at least half an hour before rolling out. Cut the pastry in half - you will get two long sausage rolls out of one sheet.
take approximately a quarter of the mixture and roll into a sausage. Place your sausage on the far side of the short edge of the pastry leaving approximately an inch of pastry at the end. Use the egg wash to wet down the end piece left exposed and then roll using the egg wash to seal the edges.
Trim your long sausage roll into hand held size and egg wash the top of each roll to get a lovely golden colour during the baking process. sprinkle with the oregano.
Place the sausage rolls evenly on a pastry sheet and bake at 200C for approximately 15 - 20 minutes until golden and puffy.
Enjoy with your favourite Mexican dipping sauces.