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Chorizo Rolls with “Guachup”

Makes 18 rolls

Ingredients for the 'guachu':

2 tablespoons vegetable oil

1 yellow onion, chopped

4 ounces guava paste

2 tablespoons dark brown sugar

1/4 teaspoon ground allspice

1/4 teaspoon curry powder

1/2 cup orange juice

1/4 cup lime juice (from about 2 limes)

1 tablespoon cider vinegar 

Ingredients for the rolls:

1 (12-ounce) package raw chorizo, casings removed

2 slices white bread, crusts removed

1 (17.3-ounce) package puff pastry, defrosted

2 tablespoons milk

All-purpose flour for dusting

1 large egg yolk, slightly beaten

Method:

To make the gauchup, heat the vegetable oil in a medium skillet over medium-high heat for 2 minutes. Add the onions and sauté 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 purée until completely smooth.

Preheat your oven to 400°F. Line 2 baking sheets with parchment paper and set them aside. 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, cool slightly, and set aside.

Fill a small bowl with hot water. Dip the bread slices in the water so that they become soggy, but don’t fall apart. Squeeze out as much liquid as possible then crumble into the bowl with the chorizo and mix well.

Place the milk in a small bowl. Dust your work surface with flour and place 1 thawed puff pastry sheet on top, with a long edge towards you. Cut it in half lengthwise making 2 long strips. Dot 4 tablespoons of the chorizo mixture down the length of one of the sheets of pastry, about 2 1/2 to 3 inches apart. Brush the edge closest to you with some milk, and, starting at the opposite edge, roll the pastry into a long, thin roll, turning it onto the milk-brushed edge, seam-side down, to seal.

Trim the ends of the roll with a sharp knife so that it looks neater, then cut between the mounds of chorizo to make individual rolls. Place them on the baking sheet, seam-side down and flatten the rolls slightly with the palm of your hand. With the tip of a knife prick the top of the pastry three times. Repeat the process. Brush the chorizo rolls with the beaten egg yolk and bake until the pastry is golden, about 20 to 25 minutes, rotating the baking sheets from top to bottom and bottom to top midway through baking.

Cool for a couple of minutes and serve warm with gauchup on the side.