Chorizo and egg sausage rolls

Makes 4

These delicious sausage rolls are based on hornazos, a bread-like pie popular in Spain at Easter.

• 4 eggs, plus 1 egg for egg wash
• 2 chorizos
• 2 tbsp finely chopped parsley
• 400g pork sausage meat
• 2 sheets puff pastry, thawed
• tomato sauce, to serve

Heat your oven to 180°C (160°C fan-forced). Bring a medium saucepan of water to a simmer and add the 4 eggs. Boil for 8 minutes, then transfer to a bowl of iced water to chill completely. Peel the eggs and roughly chop them.

Remove the chorizo filling from their skins and roughly chop. Add the eggs, chorizo and parsley to the sausage meat and stir to combine. Halve a sheet of puff pastry and place a line of the filling lengthways down the centre of one half. Wrap as you would for a sausage roll and secure the joint well by pressing together. Flip the sausage rolls so that the joint is at the base. Halve the roll lengthways and place a few slits in the top to allow steam to escape. Beat the remaining egg and use some to brush the pastry. Repeat for the remainder of the filling, brushing with beaten egg each time.

Place on a lined baking sheet and bake for 30 minutes until cooked through and golden brown. Serve with tomato sauce.

Adam’s tip: Sausage meat is finely minced meat – usually pork – with a high proportion of fat and added seasoning, breadcrumbs, herbs and spices. You can just buy sausages and remove the filling from the skins if you prefer.

Red wine torrijas

Serves 6

This version of Spain’s favourite Easter treat, the torrija, is like french toast flavoured with sangria – and not as odd as it sounds.

• 2 cups red wine
• 2 cups milk
• ½ cup caster sugar
• rind and juice of 1 orange
• 1 cinnamon stick
• 1 baguette, cut into 5cm slices
• ½ tsp ground cinnamon
• 2 tbsp honey
• 6 eggs
• 3 tbsp olive oil
• ice-cream, to serve (optional)

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Combine wine, milk, half the caster sugar, orange peel and cinnamon stick in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Place the bread slices into a deep tray in a single layer. Pour the wine and milk mixture over the bread and set aside for 15 minutes, turning the bread halfway through the soaking time. Combine the remaining caster sugar and ground cinnamon in a small bowl. Place the orange juice in a small saucepan and add the honey. Bring to a simmer and reduce to a thin syrup.

Beat the eggs. Heat a large frying pan over medium heat and add the oil. Dip the bread slices into the egg and fry for 2-3 minutes each side, until well browned. Remove from pan, sprinkle with cinnamon sugar and drizzle with orange syrup. Serve with ice-cream, if using.

This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale April 12.