Back to Recipes

Smoky Chorizo Rolls Manapé

Method

  1. In a bowl coat the butter cubes in the flour.
  2. In a jug mix the lemon juice and 200ml cold water.
  3. Add the liquid to the butter and flour a little at a time until you form a dough.
  4. Wrap in cling film and rest in the fridge for 20 minutes.
  5. In a pan heat the SmokeHouse oil and add the onion and garlic. Once softened add the chorizo and paprika and cook for a further 2 minutes and allow to cool.
  6. Remove the pastry dough from the fridge and flatten on a floured surface.
  7. Roll the dough into a rectangle approx. 2.5cm thick. Fold one third of the dough up on itself, then the opposite third down over it. Wrap in cling film and chill for 20 minutes. Repeat this process three times, turning the pastry 90 degrees each time.
  8. In a food processor add the chorizo mix and sausage meat and blitz.
  9. Roll the pastry into a large square and trim the edges. Divide into 8 parts.
  10. Divide the sausage meat mixture into 8 balls and coat each one in flour. Roll into sausage shapes 5cm long.
  11. Brush the pastry squares with beaten egg, and then lay a sausage at the top end. Roll the pastry from the top down to form the sausage roll. Place onto a baking tray and repeat.
  12. Brush the tops of the sausage rolls with beaten egg and make several diagonal cuts on the top of the pastry.
  13. Bake in the oven until cooked and golden brown.
  14. Accompany with Lion Blue Cheese Dressing.