Heat a saucepan with the oil on medium heat and sautee onions and garlic until fragrant then add chilli peppers, dried herbs, paprika, and stir. Set aside
FILLING: In a medium bowl combine pork mince, breadcrumbs, salt, parsley, sauteed mixture, and 1 egg. Stir until mixture sticks together. Set aside until pastry is ready
To make the PASTRY whisk together flour, salt, and sugar then transfer to a food processor. Add cold butter in 3 additions and pulse 3 times after each addition. Transfer to a working surface and form into a ball. Gently roll into a rectangle then fold into an envelope, roll again and fold one more time. Refrigerate while wrapped in cling firm for 1 hour
Preheat oven to 180°C and line a cookie sheet with foil
Roll the pastry flat and fill it with the filling. Cut into small sections and place them on the lined cookie sheet.
Whisk 1 egg and brush ut onto the tops of the sausage rolls then sprinkle the tops with chia seeds
Bake for 25 - 30 minutes or until golden brown
Enjoy with a dipping sauce or as is
