Rolls with a Spanish accent
If sausage rolls feel quintessentially British, then this puff pastry version takes a joyful detour through Spain. Filled with smoky chorizo, nutty Manchego, and sweet roasted peppers, these rolls are fiery, cheesy, and just the right side of indulgent.
Why these ingredients work together
Chorizo brings its smoky paprika spice, Manchego offers savoury nuttiness, and peppers add balance with natural sweetness. Rolled into flaky pastry, the trio makes each bite a miniature flavour bomb. I’ve seen these go down just as quickly as my mushroom and thyme cream cups or pesto spirals with olives.
Where they fit in
I love serving these rolls at tapas-style evenings, alongside olives, tortilla, and sherry. They’re also just as good on a picnic rug as they are with cocktails at home. Much like my prosciutto and Gruyère pinwheels and sausage, apple and thyme rolls, they prove that pastry rolls are endlessly adaptable. For more bold ideas, see my puff pastry appetiser collection. If you like heat and richness, try my spiced lamb triangles with mint yoghurt or parmesan and paprika twists.
Ingredients (makes 12 rolls)
- 1 sheet ready-rolled puff pastry (320g)
- 150g cooking chorizo, skin removed and crumbled
- 100g Manchego cheese, grated
- 100g roasted red peppers (from a jar), finely chopped
- 1 egg, beaten (for glazing)
- Black pepper
Ingredient notes
Cooking chorizo works best as it softens and releases oils that flavour the filling. If using cured chorizo, chop it finely so it blends well. Manchego has a buttery, nutty flavour that holds its own against chorizo’s smokiness. If you can’t find it, a mature cheddar or even Gruyère works as a substitute.
Equipment needed
A frying pan is helpful for lightly cooking the chorizo before mixing with peppers. This step brings out its smoky oils, which flavour the whole filling. A sharp knife makes neat cuts when dividing the pastry log into rolls. Chilling before slicing helps them keep their shape.
Instructions
Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
Cook crumbled chorizo in a pan for 3–4 minutes until it releases its oils. Remove from heat and stir in chopped peppers. Allow to cool slightly.
Unroll the puff pastry. Spread the chorizo and pepper mixture evenly, leaving a border at the edges. Sprinkle grated Manchego on top.
Roll tightly into a log, brush edge with beaten egg to seal. Slice into 12 rolls and arrange on tray. Brush tops with more egg.
Bake for 18–20 minutes until puffed and golden. Cool slightly before serving.
Cooking techniques explained
Cooling the filling before rolling is key. Hot filling melts the pastry’s butter, leaving it greasy and difficult to handle. Rolling tightly ensures the spirals don’t unravel. A light press as you roll helps seal the filling into neat layers.
What to serve with chorizo puff pastry rolls
They’re a natural match for Spanish tapas spreads, think olives, manchego wedges, and sherry. The smoky-sweet filling complements cured meats and pickles beautifully. Have a look at our meat tapas, cheese tapas and vegetarian tapas collections. They’re also excellent with soups like roasted tomato or red pepper, adding substance and crunch on the side.
Wine and beer pairings
A Rioja Crianza is a perfect wine pairing, with its red fruit and subtle spice echoing the chorizo. Albariño, with its citrus lift, works wonderfully as a white option. For beer, try a malty amber ale that balances the smokiness, or a crisp lager to cut through the richness.
Frequently asked questions
Can I make these ahead of time?
Yes, prepare the rolls and refrigerate uncooked for up to a day. Bake when ready.
Can I freeze them?
Yes, freeze before baking. Cook from frozen, adding a few minutes.
Why is my pastry soggy?
The filling may have been too oily. Drain excess fat from chorizo before rolling.
Can I use fresh peppers instead of roasted?
Yes, but roast or sauté them first to remove moisture and concentrate flavour.
Are these spicy?
They’re mildly smoky rather than fiery. Use spicy chorizo if you prefer more heat.
Tips for success with chorizo pastry rolls
Drain excess oil from cooked chorizo to avoid greasy pastry bottoms. Space rolls well on the tray. Overcrowding stops them puffing evenly.
Recipe variation suggestions
Add chopped jalapeños for extra heat, or swap Manchego for blue cheese for a punchier filling. For a vegetarian twist, replace chorizo with roasted aubergine and paprika for smoky depth.
Storage and reheating for chorizo puff pastry rolls
Keep in the fridge in an airtight container for up to three days. Reheat in a hot oven for 6–7 minutes until crisp.
Puff Pastry Rolls with Chorizo, Manchego and Peppers
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 150 g cooking chorizo skin removed and crumbled
- 100 g Manchego cheese grated
- 100 g Red peppers roasted, from a jar, finely chopped
- 1 Egg beaten (for glazing)
- Black pepper Freshly Ground
Instructions
- Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
- Cook crumbled chorizo in a pan for 3–4 minutes until it releases its oils. Remove from heat and stir in chopped peppers. Allow to cool slightly.
- Unroll the puff pastry. Spread the chorizo and pepper mixture evenly, leaving a border at the edges. Sprinkle grated Manchego on top.
- Roll tightly into a log, brush edge with beaten egg to seal. Slice into 12 rolls and arrange on tray. Brush tops with more egg.
- Bake for 18–20 minutes until puffed and golden. Cool slightly before serving.