Ingredients
Scale
- 2 sheets (approx. 14 oz / 400g total) of all-butter puff pastry, thawed
- 1 lb (450g) ground chicken (thigh meat preferred) or ground beef (85/15)
- 1 small yellow onion, very finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ½ tablespoons smoked sweet paprika (Pimentón de la Vera)
- 1 ½ teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ cup (40g) panko breadcrumbs
- 1 large egg, for the filling
- 1 large egg, beaten with 1 tbsp of water for the egg wash
- 2 tablespoons sesame seeds or poppy seeds, for topping
Instructions
- Prepare the Filling: Heat the olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Remove the skillet from the heat and let the onion-garlic mixture cool down completely. This is a crucial step to prevent the warm mixture from melting the pastry butter.
- Combine the “Chorizo” Mixture: In a large bowl, combine the ground chicken or beef, the cooled onion and garlic mixture, smoked paprika, oregano, cumin, salt, pepper, panko breadcrumbs, and one egg (for the filling). Mix gently with your hands or a fork until just combined. Be careful not to overmix, as this can make the filling tough.
- Prepare the Pastry: Lightly flour a clean work surface. Unroll one sheet of puff pastry. If it’s a square sheet, gently roll it into a rectangle approximately 10×12 inches (25×30 cm). Using a sharp knife or a pizza cutter, slice the rectangle in half lengthwise, creating two long strips.
- Shape the Rolls: Divide the meat filling into four equal portions. Take one portion and, with damp hands, shape it into a long, even log down the center of one of the pastry strips. Leave about a ½-inch border on the long side.
- Seal the Rolls: Brush one of the long edges of the pastry with the egg wash. Carefully fold the other side of the pastry over the filling to meet the egg-washed edge. Press down firmly to seal the seam. You should now have one long sausage roll.
- Repeat: Repeat steps 3 through 5 with the remaining puff pastry sheet and meat filling. You will have a total of four long logs.
- Chill for Success: Carefully place the four long rolls, seam-side down, onto a baking sheet lined with parchment paper. Place the entire baking sheet into the refrigerator to chill for at least 30 minutes. This step is vital! Chilling the pastry ensures that the rolls hold their shape and that the butter in the pastry is very cold, which results in maximum flakiness when baked.
- Preheat and Prepare for Baking: While the rolls are chilling, preheat your oven to 400°F (200°C).
- Cut and Glaze: Remove the chilled rolls from the refrigerator. Using a very sharp knife, cut each long log into 6-8 individual sausage rolls (depending on your desired size). Arrange them on the parchment-lined baking sheet, leaving about an inch of space between each one.
- Final Touches: Gently score the top of each roll with two or three small diagonal cuts. This not only looks professional but also allows steam to escape during baking. Brush the tops and sides of each roll generously with the prepared egg wash. Finally, sprinkle with sesame seeds or poppy seeds.
- Bake to Perfection: Bake for 20-25 minutes, or until the pastry is deeply golden-brown, puffed up, and crisp, and the filling is cooked through.
- Cool and Serve: Let the sausage rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly more. They are delicious served warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 110-140