The puff pastry can give a lot of play in the kitchen and solve many dinners or snacks with recipes that can also be prepared in advance. The British know it well, with their traditional sausage rolls, which remind me of typical salads that are not lacking in Murcian bakeries. But the inspiration for these puff pastry rolls stuffed with pepper and sausage cream It came from Ottolenghi, who always has great ideas.
The fantastic chef prefers to make a homemade dough, but we really save a lot of time with a quality commercial puff pastry and delicious rolls come out. The spreadable base made with roasted red pepper brings a spectacular flavor which enhances the filling of sausage meat, always ensuring that they are craftsmen of the trusted butcher.Live at the PaladarCroissants of puff pastry stuffed with lacon, brie and plum: recipe to devour at any time
IngredientsFor 10 units
- Puff pastry 1
- Roasted Red Pepper 1
- Black olives without bone 6
- Garlic clove 1
- Tomato concentrate 5 ml
- Harissa or spicy pasta 2 ml
- Fresh or dried thyme, to taste
- Ground cumin 1/2 teaspoon
- 1 pinch sugar
- Ground black pepper
- Extra virgin olive oil 15 ml
- Fresh sausages or sausages of 250 g quality
- Egg 1
- Black or white sesame seeds
How to make puff pastry rolls stuffed with pepper and sausage creamDifficulty: Medium
- Total time 45 m
- Elaboration 20 m
- 25 m cooking
Here we start that we already have the roasted pepper, but you can always take advantage of the fact that we are going to use the oven to roast them beforehand - it never hurts to have pepper asadillo in the fridge. Preheat the oven at 200 ° C and prepare a suitable tray with sulfurized paper or greasing it.
Arrange in a food processor or chopper the red pepper without skin and without seeds, the olives without bone, the clove of peeled and chopped garlic, the tomato concentrate, the harissa, a tablespoon of olive oil, the thyme and the cumin . Crush to form a paste. Taste and salt and pepper to taste, adding sugar to correct the acidity if necessary. Crush a little more until it has a homogeneous texture.
Remove the meat from the sausages removing the skin, shredding it with your hands in a bowl. Sprinkle lightly and mix. Stretch the puff pastry and cut lengthwise strips, roughly the same size. Spread the cream of peppers without reaching the edges, distribute the sausage meat on top and roll forming cylinders.
Place the rolls on the baking sheet. Season with the beaten egg and decorate with black sesame seeds. Bake for about 25-30 minutes, until well browned on the outside and the filling looks well cooked.
With what to accompany the rolls
These puff pastry rolls stuffed with pepper and sausage cream They can be served as an appetizer, entree or as part of a snack-based dinner. The size can be adjusted by making more or less small rolls, even forming larger ones to serve as a first course or dinner. The spicy stuffing is optional although a little dot always brings a very interesting nuance of flavor. They can be served with a mild sauce to taste.