Pâo Com Chorizo Recipe

Cook potato

Place diced potato in a small pot, add the 1 cup water, bring to a simmer, and cook until very tender, about 10–12 minutes. Drain, mash until smooth, and measure out about 3/4 cup mashed potato. Allow to cool slightly.

Bloom yeast

In a small bowl, combine warm milk (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy. If using instant yeast, stir directly into the flour later and skip this step.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the mashed potato, 2 tablespoons melted butter (reserve 1 tbs for later), the egg, and the foamy yeast mixture. Add 2 cups of the flour, the instant mashed potato flakes (if using), and salt. Mix on low until combined, then gradually add remaining flour (up to 1.5 cups) until the dough comes together and pulls away from the bowl. Dough should be soft and slightly tacky but not sticky.

Knead

Knead on medium speed with the dough hook for 6–8 minutes (or by hand on a floured surface for 8–10 minutes) until smooth and elastic. If dough is too sticky, add flour 1 tablespoon at a time. Incorporate the reserved 1 tablespoon melted butter toward the end of kneading for a tender crumb.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place the dough inside and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Deflate and portion

Punch down the dough and turn onto a lightly floured surface. Divide into 6 equal pieces (for sandwich-size rolls) or 8 pieces for smaller rolls. Let rest 10 minutes to relax the gluten.

Cook chorizo mixture

While the dough is rising or resting, heat 1 tsp olive oil in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add diced or sliced chorizo and cook 4–6 minutes until fat renders and chorizo is just browned. Stir in smoked paprika and black pepper, cook 30 seconds to bloom the spice. Remove from heat and stir in chopped parsley. Spread the cooked mixture on a plate to cool to near room temperature before filling the dough (to avoid melting the butter excessively when baking). Reserve any rendered oil in the pan for brushing if desired.

Shape and fill

Preheat oven to 375°F (190°C). On a lightly floured surface, flatten each dough piece into a 4–5 inch disk. Spoon about 1 to 1.5 tablespoons of the cooled chorizo mixture into the center of each disk (adjust to taste so rolls close easily). Fold edges up and pinch or pleat to seal, forming a smooth ball. Place seam-side down on a parchment-lined baking sheet, spacing 1–2 inches apart. Repeat with remaining pieces.

Second rise

Cover shaped rolls loosely with plastic wrap or a towel and let rise until puffy, about 30–45 minutes.

Egg wash and finish

Whisk the egg and 1 tsp cold water to make an egg wash. Brush the tops of the rolls gently with egg wash. Sprinkle a pinch of coarse sea salt on each roll if desired.

Bake

Bake in the preheated oven for 18–22 minutes, or until the rolls are golden brown and sound hollow when tapped. Rotate the pan halfway through baking for even color.

Cool

Transfer rolls to a wire rack and cool 5–10 minutes before serving so fillings set slightly.

Make paprika butter

While rolls bake or cool, combine softened butter, smoked paprika, sweet paprika, lemon zest (if using), and sea salt in a small bowl. Stir until smooth and evenly colored. Taste and adjust salt or paprika to preference. Transfer to a small ramekin.

Serve

Serve warm potato-chorizo rolls with a smear of paprika butter. The butter can be spread inside a split roll or offered on the side for dipping. Leftovers keep well refrigerated for 3 days; reheat gently in a 325°F (160°C) oven 8–10 minutes or refresh in a toaster oven.