Chorizo and cheese sausage rolls recipe
A British classic, these sausage rolls have been given a Spanish makeover by incorporating chorizo and manchego cheese. The smoky, spicy flavours of the sausage go well with the subtle butteriness of the cheese. If you can't find manchego in the shops, you can substitute it with gruyère.
Ingredients
- 175 g cooking chorizo, cut into small pieces
- 2 tbsp dry sherry
- 400 g sausage meat
- 100 g manchego cheese, grated
- 1 tbsp chopped parsley
- 1 500g block of puff pastry
- 1 egg yolk, lightly beaten
- 1 pinch salt and black pepper
- 6.2 oz cooking chorizo, cut into small pieces
- 2 tbsp dry sherry
- 14.1 oz sausage meat
- 3.5 oz manchego cheese, grated
- 1 tbsp chopped parsley
- 1 500g block of puff pastry
- 1 egg yolk, lightly beaten
- 1 pinch salt and black pepper
- 6.2 oz cooking chorizo, cut into small pieces
- 2 tbsp dry sherry
- 14.1 oz sausage meat
- 3.5 oz manchego cheese, grated
- 1 tbsp chopped parsley
- 1 500g block of puff pastry
- 1 egg yolk, lightly beaten
- 1 pinch salt and black pepper
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray with baking parchment.
- In a non-stick frying pan, fry the chorizo until crispy (as the chorizo is oily, you won’t need to add any extra oil to the pan). Add the sherry to the chorizo in the pan, then reduce to nearly nothing.
- Tip the chorizo into a bowl with the sausage meat, cheese and parsley. Season and mix well.
- Roll out the pastry on a lightly floured surface into a 30cm (1.2in) square, then cut into four equal 15cm (5/8in) squares.
- Divide the sausage mixture between the pastry squares, placing it in a long strip down the middle of each square. Roll each into a cylinder and trim the excess wrapover of pastry, creating a seam. Lightly press the seam together to seal and place seam side down on the lined baking tray.
- Brush with egg yolk and bake for about 20 minutes, or until the pastry is puffed, crispy and deep golden.
This recipe is from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20).
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