Portugese food is having a resurgence in the restaurant and cookbook worlds alike, and we’ve never been happier. Between the simple fresh fish preparations, hearty meats, vibrant sauces and delicious plethora of sweet and savory baked goods, we’ve stuffed and perfectly content. Learn how to make Portuguese chorizo rolls for a meaty, portable lunch.
These little breads, freshly baked each day and stuffed with slices of chouriço (chorizo) are a common sight at outdoor food markets.
- 2 teaspoons active dry yeast
- 1 cup tepid water
- 2 teaspoons sugar
- 1 tablespoon olive oil, plus extra to grease
- 3 3/4 cups strong white (bread) flour, plus more to dust
- 1 teaspoon salt
- 10 ounces cooked or dried chorizo, casings removed
For the rolls
Activate the yeast by mixing it in a jug or bowl with the just-warm water and sugar. Leave to stand for 10 minutes – it should develop a frothy head. Stir in the olive oil.
Place the flour and salt in a large mixing bowl, add the yeast–water mixture and mix thoroughly. The dough will be fairly sticky at this stage. Transfer the dough to a floured work surface and knead it, using floured hands and knuckles to stretch the dough out, before folding it back on itself. Alternatively, use a stand mixer fitted with a dough hook. (If it is really too sticky to knead, add a tablespoon or two of flour to the mix.) Knead for 10 minutes, by which time the dough should be smooth and pliable.
Place the dough in an oiled bowl, cover with cling film (plastic wrap) and leave in a warm place for 1–2 hours, until doubled in size. (Depending on the temperature, it may take longer to double in size. You can tell when it has finished rising as the dough will dent rather than spring back when you press it.)
Preheat the oven to 450ºF. Dust a baking sheet with flour.
Divide the dough into 4 pieces. Cut the chouriço into 12 long pieces, cutting on the diagonal. On a floured surface, and with floured hands, stretch each piece of dough into a square, about 1/2 inch thick and 6 inches across. Lie 3 slices of the chouriço so that they are at a slight angle and slightly overlapping each other, about 3/4 inches from one edge of the dough.
Fold that edge over the chouriço then fold the dough over once more and then again, enclosing the sausage. Place on the baking sheet with the seam at the bottom of the roll.
Repeat with each piece of dough and the pieces of sausage. Cut 3/4 inch slashes into the top of each roll, again at a slight angle.
Slide the baking sheet into the oven and cook the dough for 15–20 minutes, until lightly golden. Don’t worry if some of the fat from the sausages escapes and splatters the dough; this is all part of their rustic charm.
Eat while piping hot.