Chorizo & Cheese Strudel
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 1 hour rise
Cooking time: 30 minutes
The dough can be made the night before
- 4 cups bread flour
- 2.5 teaspoons instant dried yeast
- 1.5 cups lukewarm water
- 2 teaspoons salt
- 2 tablespoons olive oil, divided
- 2.5 chorizo sausages, chopped
- 2 cups cheese, grated
- 1 cup tomato relish
Step 1 - In a mixer fitted with a dough hook, mix the flour with the yeast and water. Knead until elastic and you can see the window pane effect where you can pull the dough apart and it doesn't break. Shape into a ball with no seams or lines on top. Oil a large bowl with the oil and place the ball in it and cover with cling film. Place in a warm place to rise for around an hour or until tripled in size (I place it in a bowl of hot water that I change 2-3 times).
Step 2 - Punch dough down and knead in the salt. Preheat oven to 210C/410F. Generously flour a surface and roll out the dough to a large rectangle. Top with the tomato relish and then the chorizo slices and cheese. Wrap up from the shortest end, fold over and seal the seam. Place seam side down on a parchment lined tray. Allow to rise for 20 minutes or so. Brush with oil and sprinkle with poppyseeds (optional, I don't think it needed them).
Step 3 - Bake in the oven for 30 minutes. Allow to cool a little before slicing but serve warm.