Giant Chorizo and Egg Sausage Roll (Printable View)
Savory pastry packed with spicy chorizo, pork sausage meat, and soft-boiled eggs in golden flaky puff pastry.
# Ingredient List:
→ Meats
01 - 10.5 oz quality pork sausage meat
02 - 5.25 oz cured chorizo sausage, finely diced or crumbled
→ Eggs
03 - 6 large eggs
04 - 1 large egg, beaten for glazing
→ Vegetables & Aromatics
05 - 1 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Pantry
08 - 1 tsp smoked paprika
09 - 1/2 tsp black pepper
10 - 1/4 tsp salt
→ Pastry
11 - 17.5 oz all-butter puff pastry (1 large sheet or 2 smaller sheets)
# How to Prepare:
01 - Preheat your oven to 400°F and line a large baking tray with parchment paper.
02 - Bring a pot of water to a boil. Gently lower in 5 eggs and boil for 6 minutes for soft centers. Transfer to cold water, peel, and set aside.
03 - In a skillet over medium heat, sauté onion and garlic for 3–4 minutes until softened. Allow to cool slightly.
04 - In a large bowl, combine sausage meat, chorizo, sautéed onion and garlic, parsley, smoked paprika, black pepper, and salt. Mix until well combined.
05 - On a lightly floured surface, roll out the puff pastry into a rectangle about 14 x 10 inches.
06 - Shape the sausage mixture into a log down the center of the pastry, leaving a 1.5 inch border on both long sides.
07 - Make a trench along the top of the sausage meat and arrange the peeled soft-boiled eggs end-to-end along the log. Mold the sausage meat around the eggs to enclose them.
08 - Brush the pastry edges with beaten egg. Fold the pastry over the filling and seal the edges, pinching to close. Place seam-side down on the baking tray.
09 - Brush the roll with more beaten egg. Score the top with a sharp knife for decoration.
10 - Bake for 35–40 minutes, or until the pastry is golden brown and cooked through.
11 - Rest for 10 minutes before slicing thickly to serve.
# Expert Suggestions:
01 -
- The combination of spicy chorizo and mild pork creates an incredible depth of flavor that regular sausage rolls just cannot match
- Those soft-boiled eggs nestled inside make each slice feel like a complete meal, and the presentation always gets genuine gasps from guests
02 -
- If your eggs are too fresh, they will be impossible to peel neatly, so try to use eggs that are at least a week old for the soft-boiled ones
- Working with cold pastry makes it difficult to fold and can cause cracks, so let it thaw completely but keep it chilled until you are ready to use it
03 -
- Score the pastry deeply but do not cut all the way through, or the egg filling might burst out during baking
- If the edges start to brown too quickly, loosely tent the roll with foil for the last 10 minutes of baking