Cheetos® Crawfish Eggrolls

Cut the sausages in half lengthways and then slice into finger-width pieces. Add to a hot pan to sizzle, stirring occasionally with a wooden spoon.

Peel a red onion and dice up. Add to the sizzling sausage and saute together.

Dice up the bell pepper and the celery, add to the pan and then saute together on a high heat.

Season with salt and smoked paprika.

Add the crawfish meat and mix in.

Saute for 2 to 3 minutes, then add the cream and cook for 2 more minutes.

Chop up the parsley and add to the pan.

Grate in the zest of a lemon and then squeeze in the juice.

Remove the pan off the hob and mix in the grated cheese.

Once the cheese has melted, we pile the filling onto the brick pastry.

Break up the Cheetos® Flamin’ Hot® by hand and then scatter over the filling.

Form the pastry into dumplings and then use an egg yolk to stick them together.

Fry in hot oil on all sides.

Remove from the oil, place on paper towels and then cut them in half lengthways and serve.