Why Portuguese Sausage Rolls Beat Greggs

Sausage rolls are an English staple. These are the Portuguese version. Way better.
I'm using chorizo and pork together, oregano instead of sage, and Worcestershire sauce (which the Portuguese call molho inglês - English sauce). The British invented it, we adopted it, and now I'm using it to make their sausage rolls Portuguese. Full circle.
Store-bought sausage rolls are fine. These are better. Homemade puff pastry sausage rolls with actual flavor. Portuguese chorizo, fresh garlic, parsley, proper seasoning. Not complicated - just better ingredients and technique.
Make these for meal prep, parties, or just because Greggs is closed. Worth the effort.
FOR THE FILLING:
• 500g pork mince (not the super lean stuff - 80/20 or 85/15 fat ratio)
• 100g Portuguese chorizo
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1-2 teaspoons dried oregano
• 2 cloves fresh garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2-3 handfuls panko breadcrumbs (~50-75g)
• Salt (generous - about 1-2 teaspoons)
• 2 tablespoons Worcestershire sauce (molho inglês)
• 1/2-1 teaspoon piri-piri sauce (optional, for heat)
• Drizzle of olive oil
FOR ASSEMBLY:
• 1 package puff pastry (all-butter if available)
• 1 egg (beaten, for egg wash)
• Sesame seeds (for topping)
• Flour (for dusting)