8 beef sausages
½ an orange pepper (finely chopped)
40g chorizo (finely chopped)
10g chives (finely chopped)
2g thyme (finely chopped)
70g Nuttimalt (plus extra to sprinkle on top)
10g malt extract (for frying)
1 beaten egg (For glazing)
1 pack of ready-roll puff pastry

Fry the chorizo and chopped peppers in 10g of malt extract on a low heat in a pan on the hob until the peppers are soft, then remove from the heat. Make a slit in the sausages and remove their casings, then place the meat mixture in a bowl along with the herbs, Nuttimalt and the fried chopped chorizo and peppers. Mix the ingredients together into a firm ball, then roll into a sausage shape (about the length of your pastry), wrap in Clingfilm and chill in the fridge for about 10 minutes.

Unroll the pastry and place on a clean work surface. Place the sausage along one of the longest edges of the pastry leaving space from the edge. Fold over the edge furthest away from you around the filling, keeping it as close to the meat as possible. Seal tightly and place on a greased baking tray. Brush the pastry with beaten egg then carefully sprinkle some Nuttimalt over the top. Chill in the fridge for another 10 minutes then slice into your desired lengths. Preheat your oven to 200°C. Cook for approximately 20 minutes until the pastry has puffed and become golden brown.

Tip: These are delightful served whilst still warm.