Chicken Chorizo Puff Pastry Rolls: Savory Baked Appetizer Recipe

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Chicken Chorizo Puff Pastry Rolls – an easy snack using leftover pasta sauce. Make spaghetti for dinner and enjoy the pastry rolls the next day.

For the Chicken Chorizo Pasta Sauce:

• 1 tbsp olive oil
• 1 medium onion, peeled and finely chopped
• 4 chicken breasts, chopped into small (1/2 inch) chunks
• 200 g (7 oz) chorizo, chopped into small (1/4 inch) chunks
• 2 cloves garlic, peeled and minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp tomato puree (paste for US)
• 800 g (28 oz) tinned chopped tomatoes
• 1 tsp Worcestershire sauce
• 1 tsp sugar

For the Puff Pastry Rolls:

• 320 g (11.3 oz) pack ready-rolled puff pastry
• 1 egg, lightly beaten (for egg wash)
• 1 tsp black sesame seeds

• For the sauce: Heat the oil in a large frying pan. Add the onion and cook over medium heat for about 5 minutes until it softens. Add the chicken and increase the heat to medium-high, cooking for 5–6 minutes until sealed.
• Add the chorizo, garlic, salt and pepper and cook for a further 5 minutes until the chorizo releases some of its oil.
• Stir in the tomato puree, then add the tinned tomatoes, Worcestershire sauce and sugar. Bring to a gentle bubble and simmer for 10–15 minutes until the sauce thickens. Turn off the heat.
• Remove one-quarter of the chicken chorizo sauce and leave it to cool in a bowl for the pastry filling. Use the remaining sauce for four portions of pasta that evening or freeze for another meal.

For the puff pastry rolls:

• Preheat the oven to 200°C/400°F (fan). Unroll the pastry and slice it lengthways into two long rectangles.
• Spoon the reserved chicken-chorizo sauce down the middle of each pastry length. Brush the edges with beaten egg, fold the pastry over so the edges meet, and press the edges with a fork to seal.
• Brush the tops with egg wash, then slice each roll into 9–10 pieces. Sprinkle with black sesame seeds and place the pieces on a non-stick baking sheet with at least 1/2 inch between them.
• Bake for 15–20 minutes, until golden brown. Remove from the oven and allow to cool for 5 minutes (or completely if preferred) before serving.

NOTE – this recipe makes enough sauce for four portions of pasta and about 18–20 pastry puffs. If you only want to make the pastry puffs, use one-quarter of the sauce ingredients, or alternatively multiply the pastry to use all the sauce.

Nutritional Information is per pastry roll (based on making 18) and includes the pasta for four used in another meal.

Nutrition