47. 'Chorizo' Bakes
Well it’s been a little while since I’ve done a savoury recipe on here. So much of baking is all about sugar and spice and everything sweet tooth related aka nice, but you can’t live on that. Or you can’t live on just that. Or you can’t live on just that every day. At least…. once a week?… you should probably eat something savoury.
For those of you who feel the need to eat something savoury, have a go at these “chorizo” bakes. No chorizo involved, or meat if you use vegetarian sausages, but all the flavours of chorizo are there to be enjoyed! This recipe was inspired by one from the BBC Good Food magazine, but I found their ratios of filling to pastry to be a bit wrong, so this is my updated version.
This recipe is really easy to adapt to be vegetarian or vegan depending on the sausages and milk you use. Most puff pastry sheets you buy at supermarkets are already suitable for vegans, just make sure to check the packaging!
I made two batches of these, and Callum couldn’t get enough. Maybe I should make him more savoury stuff. More than once a week. Maybe. The leftover filling from doubling up the batch size made a great pasta sauce when combined with chopped tomatoes!
Makes 6 bakes
Ingredients
3 sausages, vegetarian or pork
1/2 onion, finely diced
2 garlic cloves, crushed
1 tsp olive oil
1 bell pepper, finely sliced
2 rosemary sprigs, chopped
2 tsp harissa paste
2 tsp ground cumin
2 tsp paprika
1 tsp cayenne pepper, or chilli powder
1 sheet rolled puff pastry
1 tbsp milk, or milk alternative
1 tbsp sesame seeds
Method
Chop up your sausages into small bits. Combine with the onion, garlic, oil, harissa and spices and fry in a pan for about 8 minutes, until the sausage is cooked and the onion has softened. Allow to cool.
Preheat the oven to 200C and take out your puff pastry sheet.
Cut your puff pastry (either on a lightly floured surface or on greaseproof, it usually comes rolled in it) into 6 squares/rectangles.
Place a heaped spoon of your filling into the centre of one half of your square/rectangle and brush around the edges of the visible pastry with your milk. Fold the pastry over your filling and use a fork to crimp it together along the edges. Transfer to a lined baking tray. Repeat for all 6.
Brush the tops of your bakes with more milk and sprinkle on some sesame seeds.
Bake for 25-30 minutes until the pastry is golden.
Enjoy hot or cold!
