Chorizo Rolls with Guachup (Ingrid Hoffmann) Recipe

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Chorizo Rolls with Guachup (Ingrid Hoffmann)
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Ingredients
14
Count
Nutrition
165
Calories
Total time
78
Minutes
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Ingredients:

Directions:

  1. To make the guachup, heat the vegetable oil in a saucepan over medium-high heat for 2 minutes. Add the onions and saute until soft and browned, 4 minutes. Stir in the guava paste, brown sugar, allspice, curry powder, orange juice, lime juice and vinegar. Cook over low heat until the guava paste has melted, about 15 minutes, stirring often. Remove from the heat, cool slightly, and then transfer to a blender and puree until completely smooth.
  2. Preheat your oven to 350 degrees F. Set the oven racks at the upper-middle and lower-middle positions. Line 2 baking pans with parchment paper and set aside.
  3. Heat a large skillet over medium-high heat for 1 minute. Add the chorizo and cook, breaking it up with a wooden spoon, until it is completely cooked through, about 6 minutes. Transfer the chorizo to a paper towel-lined plate to drain and cool slightly. Put the chorizo on a cutting board and chop it up into small pieces, transfer to a mixing bowl. Crumble the white bread into the chorizo and mix well to combine.
  4. Dust your work surface with flour and place 1 thawed puff pastry sheet on top, with a long edge towards you. Cut the pastry in half lengthwise, giving you 2 long strips, and then cut each strip into 3 squares. Put a heaping tablespoon of the chorizo mixture in the center of the pastry square. Brush the edge closest to you with egg wash, and, starting at the opposite edge, roll the pastry over itself to enclose the filling, turning it onto the egg-brushed edge to seal. (If at any time the pastry gets too warm and hard to handle, place it on the baking sheet and in the freezer for a few minutes to chill quickly.)
  5. Place the chorizo rolls, seam side down, on the prepared baking pan. Flatten the rolls slightly with the palm of your hand. With the tip of a knife, slash the top of the pastry 3 times. Repeat the process with the remaining sheet of puff pastry and chorizo filling. Brush the chorizo rolls with egg wash. Bake until the pastry is puffed and golden, about 20 to 25 minutes. Cool for a couple of minutes and serve warm with guachup on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 164.94 Kcal (691 kJ)
Calories from fat 54.09 Kcal
% Daily Value*
Total Fat 6.01g 9%
Cholesterol 33.08mg 11%
Sodium 72.19mg 3%
Potassium 117.67mg 3%
Total Carbs 26.81g 9%
Sugars 20.61g 82%
Dietary Fiber 1.81g 7%
Protein 2.82g 6%
Vitamin C 25mg 42%
Iron 0.7mg 4%
Calcium 57.6mg 6%
Amount Per 100 g
Calories 175.76 Kcal (736 kJ)
Calories from fat 57.64 Kcal
% Daily Value*
Total Fat 6.4g 9%
Cholesterol 35.25mg 11%
Sodium 76.92mg 3%
Potassium 125.39mg 3%
Total Carbs 28.57g 9%
Sugars 21.96g 82%
Dietary Fiber 1.93g 7%
Protein 3g 6%
Vitamin C 26.6mg 42%
Iron 0.8mg 4%
Calcium 61.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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