These Picadillo Sausage Rolls are so easy to make and the results look and taste amazing. The most complicated step is to not eat them all at once. Picadillo is a traditional dish in Mexico made with ground beef, potatoes, onions, coriander and sauce. It can be used as a main dish or as a filling for tacos, empanadas (pasties) or like we did, a Mexican Twist to the classic Sausage Roll by adding Adobo. Adobo is tasty and rich sauce made of Guajillo and Ancho peppers plus tomato paste, onion, spices and pork lard. Adobo is not a hot sauce but is packed with flavour making it ideal to bring a glorious twist to the mix.
Picadillo Sausage Rolls
- 500gr Higher-welfare pork sausage meat
- ½ Potato cut in small cubes
- ½ Onion diced
- 1 tsp Ancho Chilli Powder
- ½ tsp Guajillo Chilli Flakes
- ½ cube beef stock
- 1 Adobo Doña Chonita
- Fresh Coriander
- 500 g Puff pastry
- 1 Free range egg yolks, beaten with a splash of milk
- Sesame seeds to sprinkle on top
Preheat oven to 180C. Remove sausages from casing and brown on medium high heat. Once they have browned nicely add potatoes, onions, chilli flakes, beef stock and salsa Doña Chonita. Cover and let it cook for 10 minutes or until the beef and potatoes are cooked through. Sprinkle over roughly chopped fresh coriander and mix. Uncover and let the sauce reduce. Correct seasoning if needed.
While the picadillo is cooking, sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips (50cm x 15cm aprox each). Place the picadillo along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal with a fork. Brush the top of the rolls with the egg wash. Cut into 5cm lengths and place on a baking sheet. Sprinkle with sesame seeds.
Bake for 20 minutes until risen & golden brown.