Black Sausage Puff Pastry Rolls
Morcilla, the renowned black sausage of Spain, takes center stage in these delectable puff pastry rolls. A creation from our dear friend Tomas Herranz, these tapas feature a flavorful filling of finely chopped morcilla, enhanced with oregano and Spanish smoked paprika, all encased in golden, flaky puff pastry.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons finely chopped onion
- 3 ounces black sausage skin removed and finely chopped
- ¼ teaspoon dried oregano
- ¼ teaspoon ground sweet paprika Spanish smoked
- Kosher or sea salt
- Freshly ground black pepper
- ¼ pound puff pastry dough homemade or store-bought
Instructions
Prepare the Sausage Filling:
- Heat 2 tablespoons of olive oil in a small skillet over medium heat.
- Add chopped onion and cook, stirring, until wilted and transparent (about 3 minutes).
- Add the finely chopped morcilla, mash with a wooden spoon, and remove from heat.
- Stir in the remaining 1 tablespoon oil, oregano, paprika, salt, and pepper.
- Ensure the mixture is well-seasoned.
Preheat the Oven:
- Preheat the oven to 450°F.
Roll and Fill the Puff Pastry:
- Roll out the puff pastry into a 9 x 3½-inch rectangle, approximately ⅛ inch thick.
- Place the morcilla mixture in a narrow strip down the center of the pastry.
- Brush the edge of one long side with water, bring the two sides up, and pinch to seal. (May be prepared ahead and refrigerated. )
Bake:
- Place the sealed puff pastry roll seam side down on a cookie sheet dampened with water.
- Bake for 7 minutes, then reduce the heat to 350°F and bake for an additional 4 minutes or until well browned.
Serve:
- Allow the puff pastry to cool slightly, then cut the roll crosswise into 1-inch slices.
Notes / Tips / Wine Advice:
Serve the black sausage puff pastry rolls hot and enjoy!
These tapas are sure to be a hit with their rich morcilla filling wrapped in flaky, golden pastry.
These tapas are sure to be a hit with their rich morcilla filling wrapped in flaky, golden pastry.
