Giant Chorizo and Egg Sausage Roll (Printable)

Golden flaky puff pastry wraps spicy chorizo, pork sausage meat, and soft-boiled eggs for an impressive shareable dish

# 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 (plus 1 beaten egg for glazing)

→ Vegetables & Aromatics

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

→ Pantry

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

→ Pastry

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

# 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 (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 Tips:

01 -
  • The contrast between crisp flaky pastry and soft runny yolks is absolutely worth the effort
  • One roll feeds a crowd and looks like you spent all day in the kitchen
  • The combination of mild pork and spicy chorizo keeps every bite interesting
02 -
  • Do not overcook the eggs or you will lose that gorgeous runny yolk in the center
  • Make sure the pastry is completely cold when you start working with it or it becomes impossible to handle
  • The roll needs to rest before slicing or everything will spill out in a disappointing mess
03 -
  • Freeze the extra yolk from the glazing egg for another use rather than wasting it
  • Work quickly once you start assembling because warm pastry becomes sticky and difficult
  • Let the filling come to room temperature before assembling so it does not cool down the pastry

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