1. Heat your oven to 180C (160C 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.

2. Remove the chorizo filling from their skins and roughly chop. Add the boiled 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.

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

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.

Also try: Adam Liaw's red wine torrijas