January 1, 2014
These are so wonderful! I hope you get to try them soon!
800g wheat flour
400g sliced chouriço / chorizo (in rounds and skin removed)
Warm water (as required)
1 teaspoon salt
Dissolve the yeast in half cup of warm water with about a spoon full of flour.
Allow about 10 minutes to do its magic.
Add the salt to the remaining flour and slowly add the yeast mixture.
Slowly add warm water continuing to work the flour and yeast in together.
When the mixture is no longer sticky allow to sit for half an hour.
Divide into 4 portions.
With a rolling pin flatten out each portion may need to add a little flour so it will not stick to the surface.
Each portion should flatten out to about 15cm square.
Share the chouriço/chorizo onto the four portions and fold the flaps over to make a roll.
Allow to sit for another half hour while the oven reaches temperature 180ºC.
Make 3 or 4 cuts into the rolls just before they go into the oven.
Bake for approximately 20 minutes.
Enjoy hot, straight out of the oven or at room temperature as part of a Tapas platter.
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