Linguica Sausage Roll Recipe

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. If using frozen puff pastry, transfer sheets to the refrigerator to thaw for about 30–40 minutes, or leave at room temperature for 15–20 minutes until pliable but still cool.

Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash; set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Add the removed linguiça meat (chopped) to the skillet. Break up the meat with a spatula and cook until no longer pink, about 6–8 minutes. Drain any excess fat if the pan becomes very greasy, leaving a couple teaspoons for flavor.

Stir in the tomato paste, smoked paprika, dried oregano, black pepper and kosher salt. Cook 1–2 minutes to bloom the spices and incorporate the tomato paste.

Remove the pan from heat and stir in the breadcrumbs, chopped parsley and grated cheddar (if using). Taste and adjust seasoning — add a pinch more salt or pepper if needed. Let the mixture cool 8–10 minutes so it won’t steam the pastry when assembled.

Lightly dust a work surface with flour. Unfold a puff pastry sheet and, with the longer edge facing you, roll gently with a rolling pin to smooth seams and reach roughly a 12 x 9 inch rectangle (don’t overwork the pastry).

Spoon half of the cooled linguiça filling down the center third of the pastry lengthwise, forming a log about 2–2.5 inches wide and leaving a 1/2-inch border along long edges.

Brush the exposed long edges of the pastry with egg wash. Fold one long side over the filling, then fold the opposite side over and press to seal. Use a little water on your fingertip if needed to secure the seam.

Place the seam side down on the prepared baking sheet. Use a sharp knife or bench scraper to trim the ends and, if desired, cut the roll into 6–8 equal pieces. Repeat with the second pastry sheet and remaining filling.

If making individual pieces, place them cut-side down and tuck ends under slightly to form neat rounds. Brush the tops of each roll generously with egg wash. Using a small paring knife, make 1–2 small diagonal slits in the top of each roll to vent steam. Optionally, sprinkle a few pinches of flaky sea salt on top.

Bake in the preheated 200°C (400°F) oven for 20–25 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown and the filling is hot (internal temperature of sausage should reach 74°C / 165°F).

Remove from oven and let rest on the baking sheet for 5 minutes to set. Transfer to a wire rack for another 2–3 minutes before serving.

Serve warm with mustard, chimichurri, or pickles on the side as preferred.