Giant Chorizo and Egg Roll (Printable)
Savory pastry with chorizo, pork, and soft-boiled eggs in flaky puff pastry. Perfect for brunches and picnics.
# What You Need:
→ Meats
01 - 10.5 ounces quality pork sausage meat
02 - 5.25 ounces 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 tablespoons fresh parsley, chopped
→ Pantry
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt
→ Pastry
11 - 17.5 ounces all-butter puff pastry sheet
# How-To Steps:
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 approximately 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 Tips:
01 -
- The contrast between flaky buttery pastry and the rich savory filling creates that perfect textural satisfaction
- Soft boiled eggs nestled inside sausage meat may sound unusual but they make every bite feel like a discovery
02 -
- Over boiling the eggs will ruin the effect since you want the yolks to stay soft and creamy inside
- Hot pastry and cold filling create soggy bottoms so let your sautéed aromatics cool before mixing
03 -
- Keep your pastry cold while working otherwise the butter layers melt and you lose the flaky texture
- Use a sharp knife and gentle pressure when scoring to avoid cutting completely through the pastry