From the series of ” traditional dishes that have always intimidated me ” comes the Portuguese pão com chouriço, a national staple . Often portrayed together with the caldo verde, another iconic local dish (coming on the blog soon), you’ll find pão com chouriço in most pastries and supermarket pastry sections. But making them at home and bringing them to a party will convey you a whole different superhero status. So let´s make some dozen pães com chouriço after a traditional recipe (the original we inspired ourselves from, with halved quantities can be found here).
Ingredients
(for 12 medium sized pães com chouriço)
1kg flour
20g dry yeast
2 tsp sugar
4 tbsp sunflower oil
400ml lukewarm water
400g chopped chouriço
Instructions
- Pour the flower on a large clean surface (we used our kitchen island) and form a small volcano in the middle of it. Add the yeast, sugar and sunflower oil to the middle of it and gently mix with your hands until absorbed by the flour.
- Gradually add the lukewarm water while continuously mixing the dough with your hands until the water is absorbed. Knead the dough until you’ve obtained a homogeneous piece the size of a regular bread.
- Pad a large bowl with some flour and put the dough to rest for one hour, covered with a cloth.
- Once the dough has risen, remove it from the bowl, and use a bench scraper to cut it into 12 equal parts.
- Flatten and stretch each piece with a dough roller, then add a generous serving of chouriço on each piece, and roll it up like a burrito.
- Use a brush dipped in water to seal the pieces of dough shut, lay them next to each other (giving some 3cm between them) on an oven sheet pan with the sealed part underneath, and crust them with a bread lame (or a regular knife if you don´t have one).
- Bake them for about 35 min or until slightly toasty at 200 degrees celsius, and you’re done!
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