Jalapeño, Chorizo and Corn Rolls
Ingredients
Please see elaine foodbods enriched recipe
170 g/6oz chorizo skin removed and whizzed in the magimix
1 jalapeno chili chopped
1 large tin of sweetcorn
2 TBSP thyme leaves extra for sprinkling on top
55 g/2oz cheddar cheese grated mixed with
30 g/1oz parmesan grated
Method
- 1. Place a frying pan over a medium heat to get hot. Dry fry the chorizo for 2mins and then add the jalapeno, sweetcorn and thyme, cook for a further 2mins. Set aside to get cool.
- 2. Roll out Elaine’s dough – enriched master dough recipe – into a large rectangle.
- 3. Spread the jalapeno mixture all over the dough and roll into a long sausage shape. Slice into 8 pieces and place into a baking parchment lined 24cm round cake tin.
- 4. Cover with lightly oiled cling film and leave to prove on the counter until the rolls have doubled in size, typically 3-4hrs.
- 5. Mix the egg white with a TBS of water and brush the top of the rolls gently with it.
- 6. Bake, uncovered, from a cold start at 160c fan/convection/180c non fan/convection for 45mins, covering if the top becomes too dark.
- 7. Remove from the oven and serve warm.
- 8. Add whatever you like to these, ham, different herbs, feta, halloumi…
Thank you Cherie Denham for submitting this recipe.
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