Giant Chorizo and Egg Sausage Roll (Printable Version)

Savory pastry with chorizo, pork, and soft-boiled eggs in golden puff pastry

# What You Need:

→ 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 (plus 1 beaten egg for glazing)

→ Vegetables & Aromatics

04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped

→ Pantry

07 - 1 tsp smoked paprika
08 - 1/2 tsp black pepper
09 - 1/4 tsp salt (adjust to taste)

→ Pastry

10 - 17.5 oz all-butter puff pastry (1 large sheet or 2 smaller sheets)

# How To Make It:

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 layers of flavor that surprise everyone who takes a bite
  • Those soft-boiled eggs nestled inside make every slice feel like a complete meal
  • It looks impressive but comes together with mostly hands-off time
02 -
  • Getting the sausage meat wrapped completely around the eggs is crucial or they'll peek through during baking
  • Let the cooked onions cool before mixing, otherwise they'll partially cook the pork and change the texture
03 -
  • Use sweet chorizo if you're feeding anyone who can't handle much heat, but the spicy version is worth seeking out
  • Score the pastry fairly deeply so you can see those beautiful layers in the final result

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