Chorizo Rolls With Guachup Recipes

CHEESY CHORIZO CRESCENT BITES

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook chorizo over medium-high heat 4 to 5 minutes, stirring frequently, until cooked through; drain and cool 5 minutes. In medium bowl, mix chorizo, cream cheese spread and Cheddar cheese.
• Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
• Divide chorizo mixture evenly on center of each dough square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on large ungreased cookie sheet.
• Bake 11 to 15 minutes or until golden brown. Serve warm with remaining ingredients.

CHORIZO ROLLS

Steps:

• Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
• Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
• Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.

SMOKY CHORIZO SAUSAGE ROLLS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry sheet on its baking parchment. Cut the sheet in half lengthways to create two long rectangles. Squeeze the sausagemeat from its skin into a bowl, then take half and mould into a log across the middle of one of the rectangles. Brush the longer edge of the pastry that's closest to you with a little of the egg. Repeat the process with the remaining filling, pastry and a little more of the beaten egg.
• Fold the unglazed edge over the filling on each piece of pastry, then fold the glazed edge over that, pressing gently along the length to seal. Turn the sausage rolls over, tucking the seal underneath, then gently squeeze the pastry around the sausage filling. Use a sharp knife to cut each sausage roll into seven pieces, then lift them, still on the parchment, onto a baking tray. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months.
• Brush the top of each sausage roll with the remaining beaten egg and sprinkle with a pinch of paprika and some sea salt. Bake for 25-30 mins (or 40 mins from frozen) until golden brown. Leave to cool for at least 10 mins before eating.