Giant Chorizo and Egg Sausage Roll (Printable)

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

# What You'll 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 oven to 400°F and line a large baking tray with parchment paper.
02 - Bring a pot of water to boil. Gently lower 5 eggs and cook for 6 minutes for soft-centered consistency. Transfer to cold water bath, peel carefully, and set aside.
03 - Heat skillet over medium heat. Sauté diced onion and minced garlic for 3–4 minutes until softened. Remove from heat and allow to cool slightly.
04 - In large bowl, combine pork sausage meat, crumbled chorizo, sautéed onion and garlic, parsley, smoked paprika, black pepper, and salt. Mix thoroughly until evenly incorporated.
05 - On lightly floured surface, roll puff pastry into rectangle approximately 14 x 10 inches.
06 - Shape sausage mixture into log down center of pastry, leaving 1.5-inch border on both long sides.
07 - Create trench along top of sausage log. Arrange peeled soft-boiled eggs end-to-end along the center. Mold sausage meat around eggs to fully enclose them.
08 - Brush pastry edges with beaten egg. Fold pastry over filling and seal edges by pinching firmly. Place seam-side down on prepared baking tray.
09 - Brush entire roll with remaining beaten egg. Score top decoratively with sharp knife in diagonal pattern.
10 - Bake for 35–40 minutes until pastry is deep golden brown and filling is cooked through completely.
11 - Allow roll to rest for 10 minutes before slicing into thick portions. Serve warm with grainy mustard and green salad.

# Expert Advice:

01 -
  • The combination of spicy chorizo, savory pork, and creamy soft-boiled eggs creates layers of flavor in every bite
  • It feeds a crowd with dramatic flair, making you look like put in way more effort than you actually did
  • The pastry stays perfectly flaky while the filling remains juicy, striking that elusive balance between crisp and tender
02 -
  • The 6-minute boil for eggs is crucial, any longer and you'll lose that gorgeous creamy yolk texture
  • Letting the onion and garlic cool before mixing prevents the sausage meat from starting to cook prematurely
  • Sealing the pastry edges tightly prevents the filling from escaping during baking
03 -
  • Work quickly with the puff pastry and keep it cold until baking for the flakiest results
  • If the pastry starts to feel sticky or soft, pop the whole tray in the fridge for 10 minutes before baking

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