Portuguese Sides/ Snacks/ Soups, Veganised traditional Portuguese dishes

No Chorizo bread

‘Pão com chouriço’ is very popular in Portugal all year around, but particularly during Summer village parties, ‘fresh’ from the oven. I’ve got to say, it is so tasty. Nowadays is so easy to find vegan chorizo or chorizo flavoured vegan sausages that is really simple to ‘veganise’ this delicious snack – try it!

Time: 2 to 3h

Type: snack

Difficulty: 2 pans

Serves: 5 to 10 buns (depending on the size)

What you need:

300g all-purpose flour (+ more to knead)

7g dry yeast

1 tbsp soft vegetable spread

1 tsp salt

1 tbsp sugar

175ml lukewarm water

vegan chorizo or chorizo flavoured vegan sausages, cooked

Utensils:

large bowl

fabric kitchen towel

spoons and measuring cup

baking tray

Directions:

Pour flour into the bowl and mix in salt and sugar;

Mix the dry yeast with a little bit of the lukewarm water; make a well in the centre of the flour mix and add the yeast- stir;

Open another well and pour the rest of the water and softened vegetable spread to the flour mix – with your hands, incorporate all ingredients and knead for a few minutes until you get a smooth and consistent dough (you might find it easier to flour a working surface and knead the dough there, rather than inside the bowl);

Place the dough in the bowl and sprinkle with flour on top; cover with a fabric kitchen towel and leave it to rise for at least 1h in a dark, wind-proof area;

Meanwhile, cook the chorizo; once cooked, cut into thin slices;

Once risen, place the dough in a floured surface and divide into a few equal parts (depending on how big you want them – I got about 8);

Spread each piece with a rolling pin into a rectangle;

Add chorizo circles in the middle of the rectangle and fold both sides over the chorizo, so it’s all covered;

Place buns in a floured, non-stick baking tray and make a few small cuts into the top of the buns;

Bake in a pre-heat oven at 200C for about 30 minutes or until golden on top;

Brush a little soya milk or olive oil on top once baked (optional);

They will keep for a few days in a airtight container.

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