Want to upgrade your sausage rolls? Michel Roux Jr’s crispy chorizo sausage rolls are an easy-to-make canapé recipe made by wrapping chorizo in crispy pastry called brique, bric, or feuilles de brick.
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Ingredients
- 6 spicy cooking chorizo sausages, roughly 50g each
- 10 sheets brique pastry (or you can use filo – see know-how)
- 1 tbsp plain flour mixed with 1½ tbsp water to form a paste
- Olive oil for brushing
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Method
- Cut the chorizo sausages in half lengthways, then cut each half into three long strips (you may need to shape the chorizo into slim sausage shapes). Cut the pastry into roughly 10cm squares – you need to be able to roll each chorizo strip in just enough brique pastry to go around twice.
- Put the chorizo at one edge and roll once (about halfway), then fold over the open ends and continue to roll. Stick the edges of the roll with a little of the flour and water paste, pressing well to make sure they’re properly sealed (see make ahead). Put on a baking sheet.
- Heat the oven to 200°C/fan180°C/gas 6. Brush the outside of the rolls with olive oil, then bake in the oven for 5-6 minutes until crisp and slightly curled. Turn over halfway through cooking if necessary.
Nutrition
- 46kcals Calories
- 2.7g (0.9g saturated) Fat
- 2g Protein
- 3.5g (0.3g sugars) Carbs
- nil Fibre
- 0.1g Salt
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