STEP 1: Put the butter and apple in a small pan and cook for 5 mins until softened, then cool. Whilst cooling remove the chorizo skins and place the meat in a bowl. Add the cooled apple and the parsley, and mix everything together with a fork.

STEP 2: Heat your oven to 200C (180C fan oven) or gas mark 6. Roll out the pastry to a rectangle, roughly 32 x 20cm. Cut in half, so that you now have 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture into 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then fold the pastry together on one side to enclose the filling, and seal with a fork.

STEP 3: Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg, then sprinkle with poppy seeds. Cut small slashes into each roll. Bake for 25-30 mins, changing the trays over halfway through cooking.