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Holiday party season is here, and the big game is right around the corner. You know what that means, right? Party Food!! My Puff Pastry Sausage Rolls have been blowing up pinterest since the day I posted them, so I decided to give them a makeover of sorts. More kick and a fun creamy sauce equals – Puff Pastry Chorizo Rolls with a Creamy Cilantro Lime Dipping Sauce…..
Oh ya baby, these Puff Pastry Chorizo Rolls are the bomb! Even if you choose mild chorizo, they will still have kick to them….but make them with spicy chorizo and you are ready for game day!! This is where the creamy cilantro lime dipping sauce comes in, they were way too spicy for me, lol
Okay, who’s ready to make these bad boys?
How to make Puff Pastry Chorizo Rolls:
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone mats and set aside.
Beat egg in a large bowl until frothy. Add the chorizo, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined…..
Unwrap first sheet of puff pastry and place on a floured surface. Cut along the fold lines to create three strips of dough. {this is known as Option 1}
Divide sausage mixture into 3 equal parts. Make each section of sausage into a roll and place down the center of puff pastry strips…..
Fold pastry over and press seam to seal…..
Cut each roll into 6 equal pieces (about 2 inches long)…..
Place on baking sheet, brush with egg wash, and poke holes with the tip of a knife {or with a fork} so the steam can escape…..
Bake for 15 to 20 minutes, until puffed and golden brown…..
Follow the same steps with the remaining sausage and puff pastry.
Serve sausage rolls while warm with Creamy Cilantro Lime Dipping Sauce…..
Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.
How to make the Creamy Cilantro Lime Dipping Sauce:
Place all ingredients {except for the yogurt} in the bowl of a food processor, or in a blender…..
Puree until smooth. Stir in the yogurt/sour cream. Taste and adjust as necessary. Pour into a covered container and refrigerate until ready to serve…..
Store leftover dressing in the refrigerator for up to 5 days.
For Option 2:
These are actually approximations since I was making it up as I went along without actually measuring or writing anything down. Just eyeball it. 😉
Roll out the creases in the the puff pastry dough with a rolling pin, just until smooth. Offset the chorizo from the edge and cut the dough a bit wider…..
Wet the edges of the dough with water {so they stick together} and fold the dough over…..
You will end up with excess dough around 3 edges. Cut into 3 pieces, push the sausage off the edge, and crimp the edges with a fork…..
Use the fork to cut in vent holes for the steam to escape, brush with egg wash and bake as directed above.
Obviously option #2 makes larger sausage rolls and your yield will be smaller…but they are bigger…so you need less…in theory. 😉
Notes:
- Chorizo Sausage is a bulk sausage that is sold in the pork/sausage section at your local grocery store. There may only be one variety depending on where you live. Different stores may also carry different brands.
- The first photos show a different color of dipping sauce. I tried making it without yogurt/sour cream so my son could eat it…but it had too much tang and not enough cooling!
- Option 1 is the standard way that I usually make them. It is very simple to do and they make perfect little bite sized appetizers. Option 2 looks fancier and gives you almost equal amounts of pastry and sausage. It’s all about variety. 😉
Now let’s see what my Feast ‘n Devour friends have come up with this month:
Sausage Pinwheels Recipe from Bread Booze Bacon
Cheesy Havarti Hot Spinach Dip from Kleinworth & Co.
Puff Pastry Chorizo Rolls from Cooking with Curls
Low Carb Taco Bites from Home.Made.Interest.
Apple Cranberry Baked Brie from Sugar & Soul
Cranberry Pistachio Cheese Ball from The Creative Bite
Honey Rosemary & Walnut Baked Brie from Celebrating Sweets
Ultimate Cheese Chicken Club Crescent Roll Ring from The Two Bite Club
Buffalo Chicken Egg Rolls from Liz on Call
Enjoy!!
Puff Pastry Chorizo Rolls
Ingredients
Chorizo Rolls
- 1 pound MSG-free chorizo sausage mild or spicy
- 1 large egg
- 1/4 cup fine bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard powder
- 2 Tablespoons finely chopped cilantro
- 1 box Pepperidge Farms Puff Pastry 2 sheets
- 1 large egg
- 1 Tablespoon water
Creamy Cilantro Dipping Sauce
- 1 bunch fresh cilantro stems removed
- 1/4 cup olive oil
- 2 Tablespoons fresh lime juice
- 2 cloves fresh garlic
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1/2 cup Greek yogurt or sour cream
Instructions
Chorizo Rolls:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone mat and set aside.
- Beat egg in a large bowl until frothy. Add the chorizo, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
- Unwrap first sheet of puff pastry and place on a floured surface.
- Cut along the fold lines to create three strips of dough.
- Divide sausage mixture into 3 equal parts.
- Make each section of sausage into a roll and place down the center of puff pastry strips.
- Fold pastry over and press seam to seal.
- Cut each roll into 6 equal pieces (about 2 inches).
- Place on baking sheet and brush with egg wash.
- Bake for 15 to 20 minutes, until puffed and golden brown.
- Follow the same steps with the remaining sausage and puff pastry.
- Serve sausage rolls while warm with Creamy Cilantro Lime Dipping Sauce.
- Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.
Creamy Cilantro Lime Dipping Sauce:
- Place all ingredients {except for the yogurt} in the bowl of a food processor, or in a blender.
- Puree until smooth.
- Stir in the yogurt/sour cream. Taste and adjust as necessary.
- Pour into a covered container and refrigerate until ready to serve.
- Store leftover dressing in the refrigerator for up to 5 days.
Notes
- Chorizo Sausage is a bulk sausage that is sold in the pork/sausage section at your local grocery store. There may only be one variety depending on where you live. Different stores may also carry different brands.
- The first photos show a different color of dipping sauce. I tried making it without yogurt/sour cream so my son could eat it…but it had too much tang and not enough cooling!
- Option 1 is the standard way that I usually make them. It is very simple to do and they make perfect little bite sized appetizers. Option 2 looks fancier and gives you almost equal amounts of pastry and sausage. It’s all about variety.
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Is the chorizo cooked first?
No it is not Diane, it cooks in the oven.