Sunday, July 16, 2017

Patatas Bravas Chorizo Sausage Rolls

Take a traditional sausage roll into delicious Spanish territory with these patatas bravas chorizo sausage rolls. ¡Olé! They are perfect with a chilled glass of rosé or beer for your summer party or picnic.

I love sausage rolls. In fact, they are one of my favorite snacks, whether made with puff pastry, short crust or yeast dough. And I don’t really mind which kind of sausage you put in the middle. Even a hot dog will do.

Back when my girls were students at the International School of Kuala Lumpur and I was often on campus doing volunteer work, I would eat sausage rolls most every morning. They were homemade - baked fresh each day - by the wonderful cooks who staffed the canteen.

Best of all, sausage rolls are portable so they are great for an on-the-go snack or picnic. Serve them hot or room temperature. Either way, they are delicious.

These patatas bravas chorizo sausage rolls are a spicy twist on my classic English sausage rolls.  If Spanish folks made sausage rolls, this is how I imagine they’d turn out. Not that they do, as far as I know.

Ingredients for 2 dozen bite-sized sausage rolls
For the sausage rolls:
7 1/2 oz or 215g puff pastry
Flour, for dusting
6 oz or 185g hot chorizo
6 oz or 185g potato, peeled and diced
1 small onion, minced
1 tablespoon tomato paste
1/2 teaspoon crushed red chili pepper
1/4 teaspoon smoked paprika
1/2 teaspoon sugar
1 egg

For baking
1 egg, beaten

Remove the casing from the chorizo and chop it into small dice.

Cook the chorizo and the diced potatoes with a splash of water, covered, for about 5-7 minutes. When the water has evaporated and the oil has been released from the chorizo, remove the cover and add the onion.

Cook, with a splatter guard, over a medium high heat until the potatoes are browned and tender and the onions are soft.

Add in the tomato paste, crushed pepper, paprika and sugar. Stir well and cook for another 2 minutes.

Leave the mixture to cool for a few minutes and then spoon it into a food processor. Process with 1 egg till you have a homogeneous mixture that still has small pieces.

Roll the puff pastry into two long sheets on a lightly floured surface. Spoon the patatas brava chorizo filling onto the puff pastry.

Roll it up almost all the way then brush the beaten egg on the last section to help seal the roll. Wrap the rolls up in cling film and chill for 15 minutes.

Meanwhile, preheat your oven to 400°F or 200°C.

Use a serrated knife to cut the sausage rolls into bite-sized pieces. Set them on a baking sheet lined with baking parchment or a silicone liner. Brush them with the beaten egg.

Bake in the preheated oven for 12-15 minutes or until the patatas brava chorizo sausage rolls are puffed and golden.

Now pour yourself a glass of chilled rosé or beer and enjoy!

Are you a fan of picnics and picnic food? This week my Sunday Supper group is sharing our best recipes to take along on a picnic. Many thanks for our event manager Em, and our host this week, Christie of A Kitchen Hoor’s Adventures.

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

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