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Chunky chorizo sausage rolls

Chunky chorizo sausage rolls

Brought to you by: OcadoLife
4.0 2 ratings Review this recipe

Prep time:

Cook time:

We’ve given an English staple a Spanish makeover – great for picnics or a mid-afternoon snack. 
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  • 225g plain white flour, plus extra for dusting (for the pastry)
  • ¼ tsp baking powder, for the pastry
  • 150g unsalted butter, 100g cut into 1-2cm cubes, 50g cut into thin slices (for the pastry)
  • 200g cooking chorizo sausages
  • 1 egg, beaten
  • 1 tsp fennel, cumin or caraway seeds


Step 1

Mix the flour and baking powder together with a pinch of salt. Add the butter cubes bit by bit, coating them as you add them. Rub the butter into the flour until the mixture is almost at the breadcrumb stage. Gradually add 2-3tbsp cold water and use your hands to bring everything together into a soft, silky – but not sticky – dough.

Step 2

On a work surface dusted with flour, pat the dough into a rectangle, then roll out 1-2cm thick. Arrange a quarter of the butter slices across the centre of the pastry widthways. Fold down the top short side of the dough just enough to cover the butter, then fold the bottom up to completely overlap it. Rotate the rectangle 90 degrees, then roll out again. Top with a quarter of the butter slices, then fold, rotate and roll again. Repeat two more times to use up the butter, ending with a folded piece of dough.

Step 3

Wrap the dough in a clean tea towel and chill in the fridge for 30 mins. Preheat oven to 200°C/180°C fan/gas 6.

Step 4

On a floured surface, roll the pastry into a large, thin rectangle, until it’s about ½-1cm thick and four times the width of the sausages. If it gets too wide, fold the long edges in and roll again.

Step 5

Snip off the top of the sausages with scissors and pop the sausages out of their skins, then set the meat in a line down the centre of the pastry. Bring the sides up and over to encase the meat, then roll over so the join is underneath. Cut into 6 and put on a baking tray.

Step 6

Make crisscross or diagonal patterns on the tops. Brush the tops and sides of each sausage roll with the beaten egg and sprinkle with a pinch of fennel, cumin or caraway seeds. Bake for 30 mins, or until the pastry is golden and the sausage meat is cooked through.

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