Showing posts with label sausage rolls. Show all posts
Showing posts with label sausage rolls. Show all posts

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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Sunday, September 1, 2013

Sausage Rolls

Sausage rolls are a British classic: well-seasoned ground pork, rolled in puff pastry then cut into lengths and baked till golden brown.

Meeting my soon-to-be in-laws
We had been friends for more than two years, dating for a year and a half and were engaged for a few months when I finally had the opportunity to meet my husband’s father and stepmom, Alan and Fiona.  This was back in 1985 so I was still in school in Austin, Texas, they lived in Freeport on Grand Bahama and their son was working on a drilling rig somewhere offshore in Asia.  So, logistically, it just hadn’t happened.  The long weekend for US Thanksgiving was our first chance.

Simon and I flew out to Fort Lauderdale and they met us at the airport. The details are blurry now but we set off for Publix supermarket for a shopping run and before I knew it, we were stowing a turkey and all the fixings for a Thanksgiving feast in the back of the tiniest plane I’d ever flown in.

While Simon, Fiona and I loaded up, Alan walked around the Cessna 337, Super Skymaster, doing his preflight check. And then, suddenly, we were up in the air, high over the gorgeous deep blue Atlantic Ocean and on our way to the Bahamas.  Just as casually as I would have driven my car home to Mom’s.

I had never known anyone personally who could fly, not to mention own his own airplane!  I thought my father-in-law was a dashing gentleman and the weekend (and the years that followed) confirmed that first impression.

This one's from a flight simulator website but I hope to scan and upload one of the actual plane soon.
One more summer project that didn't get done. 

The English CAN cook
No less of a revelation was the good, simple, tasty cooking that was the hallmark of Fiona’s repertoire.  Don’t let folks tell you that the English can’t cook.  Her roast potatoes were crispy spuds of legend.  Her superlative gravy was a worthy beverage.  Both breakfast and lunch always included fresh, homemade whole wheat loaves that Fiona turned out with regular, delicious consistency, setting them first to proof on top of the hot water heater in their comfortable, homey apartment.  And her sausage rolls, nicknamed the Bishop’s sausage rolls because he requested them specially whenever he visited from Nassau, were a must at every party.

I made these a while back for the party where we celebrated the wonderful life of my other father-in-law, Simon’s stepdad. This isn’t Fiona’s recipe because I thought it was lost to me forever when she passed away in 2001, but it’s my closest approximation of how I remember them, except, perhaps Fiona made a short crust pastry.  My sister-in-law says she has the real recipe so someday soon, I might visit these again.  Meanwhile, since my sausage rolls use store-bought puff pastry, you can get these in and out of the oven in time to take them to a Labor Day party.  Or any party, especially if a bishop has been invited.  Or you have someone or something to celebrate.  They go spectacularly well with Champagne, wine or an ice cold beer.

1/2 medium onion
1/2 teaspoon Herbs of Provence
Olive oil
16 oz or 490g ground pork
1 1/2 teaspoons salt
1/2 teaspoon cayenne (optional)
1/2 cup or 25g fresh bread crumbs
1 package 16 oz or 490g puff pastry
2 eggs
1 tablespoon milk

Preheat your oven to 400°F or 200°C.

Mince your onion and sauté it in pan with the herbs and a drizzle of olive oil.   When the onion is soft and translucent, remove from heat and allow to cool.

Mix the pork with the bread crumbs and the cooled onions, salt and cayenne, if using, and set aside.  It’s messy but I’ve found the best way is first with a wooden spoon and then with your clean hands.

Whisk your eggs together with the milk in a small bowl and set aside.

Roll out the puff pastry into a very large rectangle until it is about 1/4 inch or 1/2 cm thick.

Cut the rectangle evenly into three long pieces.

Lay a third of the meat mixture all along each of the strips of puff pastry lengthwise, making sure to go all the way to the very ends.  You don’t want the end bits to be short on sausage.

Brush the inside of the pastry with the egg/milk mixture.

Roll it up to enclose the filling.  Make sure to leave the seam side down.

Using a serrated knife and a slight sawing motion, cut the long tubes into short rolls.  Since I was serving them as finger food, I cut them pretty small to make 35 bite-sized sausage rolls.

Arrange them in a baking pan, allowing room for the puff pastry to puff and brush the tops with more of the egg wash.

Bake in your preheated oven for about 20 minutes or until the meat is cooked and the pastry is lovely and golden.

Remove to paper towels to allow any grease to be absorbed and then serve hot.  Or, frankly, room temperature.  I’d eat these either way.


This week Sunday Supper is celebrating Labor Day in the United States by preparing weekend party foods for picnics and tailgating and just hanging out with friends and family. Have a look at all the delicious drinks and dishes we’ve prepared for you, along with our host, DB of Crazy Foodie Stunts.

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts