Chorizo Pao | Goan Chorizo Stuffed Bread-Roll
Rolls & Tacos are a common example of dishes which came into existence to address the need of enjoying classic mains without a fork and knife and without getting one’s hands messy. This was an easy, non-messy way to eat, especially when one is on the move. The Chorizo Pao is no different! The classic Goan combo of Choris Chilli-Fry and Pao come together as a Choris stuffed Pao. The same classic taste but enjoyed conveniently when on the move in a non-messy way. This is a great way of using any leftover Choris Chilli-Fry.
How to make Chorizo Pao
To begin with one needs to make the dough for the Pao and proof it. For this, activate the yeast in a solution of lukewarm milk and sugar and let sit for 15-20 minutes till it turns frothy. Add an egg, salt and butter to the yeasted solution, followed by all-purpose flour and knead into a sticky dough. proof this dough for about 60 minutes till it doubles in size.
Lightly punch the risen dough and divide it into individual dough balls. Flatten the dough balls and place a couple of spoonfuls of the Chorizo-chilli fry in the middle of it and wrap the edges over it and seal it. Place the stuffed dough balls on a parchment paper lined baking tray with the sealed side facing downwards and let it proof a second time for about 45 minutes. Brush the top of the rolls with milk and sprinkle with sesame seeds.
Bake in a pre-heated oven for about 10 mins until they turn a lovely shade of golden brown. Take them out of the oven and while still hot, brush them with butter. Serve the Chorizo Pao warm. Enjoy!
Chorizo Pao
Equipment
- 1 Mixing bowl
- 1 Parchment paper sheet
- 1 Hand-held mixer with Dough hook
- 1 Silicon brush
Ingredients
- 2 tsp Active Dry Yeast (about 7 gms)
- 1 tbsp Sugar
- 250 ml Milk
- 1 pc Egg, large
- 1 tsp Salt
- 60 gms Butter, unsalted
- 250 gms All-purpose Flour
- Chorizo Chilli-Fry (as needed – approx. 2 tbsp per Pao)
- ¼ Cup Milk (for brushing)
- 2 tbsp Sesame seeds
- 2 tbsp Butter (for brushing)
Instructions
Activating the Yeast:
- In a large enough mixing bowl, mix the yeast with the sugar and warm milk and let sit for about 15 minutes till the mixture turns frothy
Making the Dough:
- To the activated yeast solution, add the egg, salt and butter. Sift in the flour and using a hand-held mixer with dough hook, mix all the ingredients and knead into a sticky dough
- Take the dough out onto a floured surface and stretch and knead it for a few minutes
Proofing the Dough:
- Oil the mixing bowl and place the dough in it
- Cover the bowl with a cloth or cling film and let sit in a warm place for atleast 60 minutes for proofing (the dough will almost double in size)
Shaping the Pao, Stuffing the Pao & Second Proofing:
- Lightly punch the proofed dough and take it out onto a floured surface
- Divide the dough into 8 equal portions and roll them into balls
- Flatten the dough balls, place a couple of tablespoons of Chorizo Chilli-fry in the middle of the flattened dough ball
- Fold up the edges of the dough, coming together in the middle, covering the Chorizo Chilli-fry
- Crimp and seal the edges together to encase the chorizo chilli-fry inside the dough (smear the edges of the dough with little water to ensure a tight seal when crimped)
- Line a baking tray with parchment paper and place these stuffed Dough balls on it with sufficient space between them. Ensure that the crimped and sealed side is at the bottom
- Cover with a cloth for a second proofing of about 45 minutes
Baking the Pao:
- Towards the end of the second proofing, pre-heat the oven to 225°C
- Brush the top of the dough balls with Milk and sprinkle the sesame seeds on top
- Place the baking tray in the middle rack of the oven and bake for about 10 minutes till the Pao turn a lovely Golden Brown
- Take them out of the oven and brush the top of the Pao with butter
- Serve the Chorizo Pao warm. Enjoy!!
Notes
- In our Chorizo Chilli-Fry recipe, I cut the potato into fingers. For the Chorizo-Pao, for ease of assembly it is preferable to cube the potatoes or leave them out of the recipe
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