Chorizo rolls

Chorizo rolls

Pao com chourico

By
From
Lisbon
Serves
4 as a snack or as part of a spread of petiscos
Photographer
Steven Joyce

These little breads, freshly baked each day and stuffed with slices of chouriço (chorizo) are a common sight at outdoor food markets.

Ingredients

Quantity Ingredient
2 teaspoons active dry yeast
250ml tepid water
2 teaspoons sugar
1 tablespoon olive oil, plus extra to grease
450g strong white flour, plus more to dust
1 teaspoon salt
300g cooking or dried chourico, casings removed

Method

  1. Activate the yeast by mixing it in a jug or bowl with the just-warm water and sugar. Leave to stand for 10 minutes – it should develop a frothy head. Stir in the olive oil.
  2. Place the flour and salt in a large mixing bowl, add the yeast–water mixture and mix thoroughly. The dough will be fairly sticky at this stage. Transfer the dough to a floured work surface and knead it, using floured hands and knuckles to stretch the dough out, before folding it back on itself. Alternatively, use a stand mixer fitted with a dough hook. (If it is really too sticky to knead, add a tablespoon or two of flour to the mix.) Knead for 10 minutes, by which time the dough should be smooth and pliable.
  3. Place the dough in an oiled bowl, cover with cling film (plastic wrap) and leave in a warm place for 1–2 hours, until doubled in size. (Depending on the temperature, it may take longer to double in size. You can tell when it has finished rising as the dough will dent rather than spring back when you press it.)
  4. Preheat the oven to 230ºC. Dust a baking sheet with flour.
  5. Divide the dough into 4 pieces. Cut the chouriço into 12 long pieces, cutting on the diagonal. On a floured surface, and with floured hands, stretch each piece of dough into a square, about 1 cm thick and 15 cm across. Lie 3 slices of the chouriço so that they are at a slight angle and slightly overlapping each other, about 2 cm from one edge of the dough. Fold that edge over the chouriço then fold the dough over once more and then again, enclosing the sausage. Place on the baking sheet with the seam at the bottom of the roll.
  6. Repeat with each piece of dough and the pieces of sausage. Cut 3 × 2 cm slashes into the top of each roll, again at a slight angle.
  7. Slide the baking sheet into the oven and cook the dough for 15–20 minutes, until lightly golden. Don’t worry if some of the fat from the sausages escapes and splatters the dough; this is all part of their rustic charm.
  8. Eat while piping hot.
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