170 g/6oz chorizo skin removed and whizzed in the magimix
1 jalapeno chili chopped
1 large tin of sweetcorn
2 TBSP thyme leaves extra for sprinkling on top
55 g/2oz cheddar cheese grated mixed with
30 g/1oz parmesan grated
Method
1. Place a frying pan over a medium heat to get hot. Dry fry the chorizo for 2mins and then add the jalapeno, sweetcorn and thyme, cook for a further 2mins. Set aside to get cool.
2. Roll out Elaine’s dough – enriched master dough recipe – into a large rectangle.
3. Spread the jalapeno mixture all over the dough and roll into a long sausage shape. Slice into 8 pieces and place into a baking parchment lined 24cm round cake tin.
4. Cover with lightly oiled cling film and leave to prove on the counter until the rolls have doubled in size, typically 3-4hrs.
5. Mix the egg white with a TBS of water and brush the top of the rolls gently with it.
6. Bake, uncovered, from a cold start at 160cfan/convection/180c non fan/convection for 45mins, covering if the top becomes too dark.
7. Remove from the oven and serve warm.
8. Add whatever you like to these, ham, different herbs, feta, halloumi…
Credit: Thank you Cherie Denham, Hampshire, UK for submitting this recipe.