Chorizos Schneck
Chorizos Schneck: A Beginner's Guide to Delicious Sausage Rolls
This guide will walk you through creating Chorizos Schneck, a delightful twist on traditional sausage rolls. These spiral-shaped pastries are filled with savory chorizo and cheese, making them a perfect appetizer, snack, or even a light meal. Don't be intimidated! This recipe is designed for beginners and is easy to follow.
Prerequisites:
- Basic Kitchen Skills: Familiarity with measuring ingredients, using a rolling pin, and working with dough.
- Time Commitment: Approximately 2 hours (including preparation, assembly, and baking).
- Patience: Working with dough can sometimes be temperamental, so a little patience is key!
- Large mixing bowl
- Rolling pin
- Sharp knife or pizza cutter
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowl for egg wash
- Pastry brush (optional)
- Dough:
- Filling:
- Egg Wash:
- Dough is too sticky: Add a little more flour, one tablespoon at a time, until the dough is manageable.
- Dough is too dry: Add a little more ice water, one teaspoon at a time, until the dough comes together.
- Butter is melting: If the butter starts to melt while you're working with the dough, return it to the refrigerator for a few minutes to chill.
- Schneck are browning too quickly: Tent the baking sheet with aluminum foil to prevent over-browning.
- Filling is leaking out: Make sure the seam of the dough log is tightly sealed.
- Spicier: Add a pinch of cayenne pepper or red pepper flakes to the chorizo filling for extra heat.
- Vegetarian: Replace the chorizo with cooked vegetables like mushrooms, bell peppers, and onions.
- Cheese Variety: Experiment with different cheeses like Monterey Jack, pepper jack, or even goat cheese.
- Herbs: Add fresh herbs like cilantro or parsley to the filling for added flavor.
Tools & Ingredients:
Tools:
Ingredients:
* 2 1/4 cups (281g) all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (227g) cold unsalted butter, cut into small cubes
* 1/2 cup (118ml) ice water
* 1 pound (454g) chorizo sausage, casing removed
* 1/2 cup (57g) shredded cheddar cheese (or your favorite cheese)
* 1/4 cup (28g) chopped onion (optional)
* 1 clove garlic, minced (optional)
* 1 tablespoon olive oil (if using onion and garlic)
* 1 large egg
* 1 tablespoon milk or water
Step-by-Step Instructions:
1. Prepare the Dough (Pâte Brisée):
* Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. This ensures even distribution of the salt.
* Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold. Avoid overworking the mixture, as this will result in a tough dough. You should still see small pieces of butter.
* Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy, not smooth.
* Form the Dough: Gently gather the dough into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling period allows the gluten to relax, resulting in a more tender crust.
2. Prepare the Chorizo Filling:
* Remove Chorizo Casing: Remove the chorizo from its casing. If you're using Spanish chorizo, which is often hard and cured, you may need to finely chop it. If you're using a softer, fresh chorizo, you can crumble it.
* Cook the Chorizo (Optional): If you're using fresh chorizo, cook it in a skillet over medium heat until browned and cooked through, breaking it up with a spoon as it cooks. Drain off any excess grease.
* Sauté Onion and Garlic (Optional): If using onion and garlic, heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the cooked chorizo (or chopped Spanish chorizo) to the skillet and heat through.
* Cool the Filling: Allow the chorizo mixture to cool slightly before assembling the Schneck. This will prevent the dough from melting.
3. Assemble the Chorizos Schneck:
* Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
* Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large rectangle, approximately 12x16 inches. The dough should be about 1/8 inch thick.
* Spread the Filling: Evenly spread the chorizo filling over the rolled-out dough, leaving a small border (about 1/2 inch) around the edges. Sprinkle the shredded cheese evenly over the chorizo.
* Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal.
* Cut into Slices: Using a sharp knife or pizza cutter, cut the log into 1-inch thick slices.
* Arrange on Baking Sheet: Place the slices, cut-side up, on the prepared baking sheet, leaving a little space between each one.
* Prepare Egg Wash: In a small bowl, whisk together the egg and milk (or water).
* Brush with Egg Wash: Brush the tops of the Chorizos Schneck with the egg wash. This will give them a beautiful golden-brown color.
4. Bake the Chorizos Schneck:
* Bake: Bake for 20-25 minutes, or until the Schneck are golden brown and the filling is bubbly.
* Cool Slightly: Let the Chorizos Schneck cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or serve warm!).
Troubleshooting Tips:
Variations:
Summary:
Chorizos Schneck are a delicious and impressive-looking treat that are surprisingly easy to make. By following these step-by-step instructions, even beginner bakers can create these savory sausage rolls. The flaky, buttery dough combined with the flavorful chorizo and cheese filling is sure to be a crowd-pleaser. Enjoy!
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