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Chistorra Sausage Rolls with Lemon Aioli

30 mins

6 people

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

If you want a crowd pleaser, this is your pintxo. I first tried this tasty pintxo in Ganbara, a quality pintxo bar and restaurant in the old quarter of San Sebastian. The flaky puff pastry soaks all the flavour from the chistorra sausage. I like to pair mine with a tangy lemon aioli to balance the buttery pastry and spicy sausage.

Ingredients
Method

200g chistorra sausage
300g All butter puff pastry, ready rolled
1 large egg
For the lemon aioli:
3/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
A pinch of saffron threads
Salt and pepper

Pre-heat your oven to 200°C/400°F/Gas Mark 6.
For the lemon aioli, infuse the saffron threads in one tablespoon of boiling water for 10 minutes. Combine the mayonnaise, garlic, lemon rind, lemon juice and saffron infused water and mix well. Season with salt and pepper.
Cut the long chistorra sausage in half, so you have two 30cm large pieces.
Unroll the ready-rolled puff pastry onto a board and cut in half lengthways.
Place the two pieces of chistorra sausage along the length of each pastry strip and tightly roll the puff pastry around each chistorra piece and brush the end with 1 beaten egg to secure.
Use a sharp knife to cut each roll into 5 pieces, each about 2.5cm long, and place on a baking sheet lined with greaseproof paper.
Brush more beaten egg all over the pastry. Place in the hot oven and cook for 20 mins until the pastry is puffed and crisp and the sausage has cooked through. Remove and eat hot or warm with the lemon aioli.

Ingredients

200g chistorra sausage
300g All butter puff pastry, ready rolled
1 large egg
For the lemon aioli:
3/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
A pinch of saffron threads
Salt and pepper

Method

Pre-heat your oven to 200°C/400°F/Gas Mark 6.
For the lemon aioli, infuse the saffron threads in one tablespoon of boiling water for 10 minutes. Combine the mayonnaise, garlic, lemon rind, lemon juice and saffron infused water and mix well. Season with salt and pepper.
Cut the long chistorra sausage in half, so you have two 30cm large pieces.
Unroll the ready-rolled puff pastry onto a board and cut in half lengthways.
Place the two pieces of chistorra sausage along the length of each pastry strip and tightly roll the puff pastry around each chistorra piece and brush the end with 1 beaten egg to secure.
Use a sharp knife to cut each roll into 5 pieces, each about 2.5cm long, and place on a baking sheet lined with greaseproof paper.
Brush more beaten egg all over the pastry. Place in the hot oven and cook for 20 mins until the pastry is puffed and crisp and the sausage has cooked through. Remove and eat hot or warm with the lemon aioli.

Add To Basket

Cerveza Belharra Blonde

£2.30

Txakoli Zudugarai Rosado 2019

£13.25

Molineta Spanish Saffron 0.5g

£4.25

Arbizu Chistorra Sausage

£3.25

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Chistorra Sausage Rolls with Lemon Aioli

Cerveza Belharra Blonde

Txakoli Zudugarai Rosado 2019

Molineta Spanish Saffron 0.5g