Remove the mince and chorizo from the fridge about 30 minutes before you plan to make the filling mixture.

Cook the onion on a low heat in 1 tablespoon of olive oil or butter until browned and then set aside to cool.

Place the mince and diced chorizo into a large bowl. Add the cooled onion, thyme, garam masala, paprika, salt, pepper, Worcestershire sauce, mustard and egg. Mix to combine with clean, damp hands. When the mixture has come together, add in breadcrumbs and mix again until fully combined. Divide the mixture into 4.

Cut each sheet of puff pastry in half and prepare 2 baking trays lined with non-stick baking paper. Preheat the oven to 180°C (350°F) if baking these straight away. Place a quarter of the veal and chorizo mixture onto the long side of the pastry and pat or roll into a sausage shape the length of the pastry. Roll to enclose and gently press the two sides of the pastry together. Place seam side down onto the baking tray. Repeat 3 more times to make 4 sausage rolls in total.

You can store these, covered with plastic wrap in the fridge until you’re ready to bake. When ready, brush each sausage roll with some beaten egg and scatter with your choice of topping. I like sesame seeds and poppy seeds. You could also use fennel seeds or black sesame seeds.

Bake for 30 minutes, or until the puff pastry is crispy and golden. Cut each sausage roll into 5 smaller rolls if desired and serve hot with homemade tomato and chilli jam.