Pork & Chorizo Roll

Full product description

A bakery classic with sunshine swagger. Our pork & chorizo roll wraps juicy, coarse-ground pork and smoky Spanish-style chorizo in flaky puff pastry for a rich, paprika-led bite. It bakes to crisp layers with a savoury, gently spicy centre—perfect warm for lunch, easy suppers or party trays. Serve with a simple salad, dunk in ketchup or go grown-up with aioli or chimichurri.

Why you’ll love it

• Smoky chorizo folded through juicy pork for bold flavour

• All-butter puff pastry that bakes golden and flaky (see label)

• Oven-ready—from fridge to hot, crispy roll in minutes

• Great as a snack, lunch, picnic or sharing platter hero

Product details

• Filling: pork & chorizo with paprika, garlic and herbs

• Pastry: puff pastry (all-butter where stated)

• Supplied chilled and ready to bake

• Allergen & ingredient info: typically contains gluten (wheat) and milk (butter); may contain egg (glaze) and sulphites (in chorizo). Please check the label.

How to cook (from chilled)

1. Preheat oven to 200°C (fan 180°C).

2. Place on a lined tray; egg-wash for shine if desired.

3. Bake 20–30 mins (size dependent) until pastry is deep golden and the centre is piping hot throughout.

4. Rest 3–5 mins before serving.
   From frozen: Defrost in the fridge overnight, then bake as above (or add 5–10 mins if cooking from frozen—cover loosely with foil if browning too fast).

Serving ideas

• Snack/lunch: warm with ketchup, brown sauce or aioli

• Tapas board: slice and serve with olives, manchego and pickles

• Salad plate: rocket, tomatoes and a lemon–olive oil dressing

• Party bites: bake, slice into chunks and dip in chimichurri

Storage & handling

• Keep refrigerated below 5°C

• Once opened, bake the same day

• Suitable for home freezing on day of purchase; defrost in the fridge and bake within 24 hours

• Do not refreeze once defrosted

FAQs

Is it very spicy?
A gentle, smoky warmth from chorizo and paprika—flavour-first rather than fiery.

Shortcrust or puff?
This roll uses puff pastry for flaky layers (see label for butter content).

Can I air fry it?
Yes—180°C 12–18 mins until pastry is golden and the centre is piping hot. Cover with foil if colouring too quickly.

Best dips?
Aioli, chimichurri, romesco or classic ketchup/brown sauce.