📝 About This Recipe
Transport yourself to the cobblestone streets of Lisbon with this authentic Pão com Chouriço, a beloved staple of Portuguese 'Petiscos' culture. This recipe features a crusty, golden-brown yeast dough that encases smoky, paprika-infused slices of Portuguese chouriço, allowing the rendered fats to seep into the crumb as it bakes. Whether enjoyed warm from a wood-fired oven or your home kitchen, it is the ultimate comfort food that perfectly balances salty, smoky, and earthy flavors.
🥗 Ingredients
The Dough (Massa)
- 500 grams Bread Flour (High protein flour (Tipo 65) is preferred)
- 300 ml Warm Water (Approximately 37°C or 100°F)
- 7 grams Active Dry Yeast (One standard sachet)
- 10 grams Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (Portuguese olive oil for authenticity)
- 1 teaspoon Sugar (To feed the yeast)
The Filling
- 250 grams Portuguese Chouriço (Skin removed and sliced into thin rounds)
- 1/2 teaspoon Smoked Paprika (Pimentão Doce) (Optional, for dusting the meat)
For Finishing
- 2 tablespoons Milk (For brushing the tops)
- 1 tablespoon All-purpose flour (For dusting the work surface)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and the olive oil into the well. Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 10 minutes by hand (or 6-7 minutes in a mixer) until it is smooth, elastic, and no longer sticking to your hands.
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5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and leave in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the chouriço. Remove the outer casing and slice the sausage into thin rounds (about 3mm thick). If the chouriço is very lean, you can lightly toss the slices in a pinch of paprika.
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7
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a floured surface and divide it into 6 equal portions.
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8
Take one portion of dough and roll it out into a rectangle, approximately 12x18cm (5x7 inches).
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9
Place a generous layer of chouriço slices down the center of the rectangle, overlapping them slightly to ensure every bite has meat.
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10
Fold the long sides of the dough over the filling, overlapping them in the middle, and pinch the ends firmly to seal the sausage inside.
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11
Place the rolls seam-side down on a baking sheet lined with parchment paper. Cover and let them rise for a final 30 minutes.
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12
Preheat your oven to 220°C (425°F). For the best crust, place an empty tray at the bottom of the oven to preheat as well.
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13
Using a sharp knife, make 3-4 diagonal slashes across the top of each roll. Brush the tops lightly with milk for a golden finish.
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14
Slide the baking sheet into the oven and pour half a cup of water into the hot bottom tray to create steam. Bake for 25-30 minutes until the bread sounds hollow when tapped and is deeply golden.
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15
Transfer to a wire rack and let them cool for at least 10 minutes. Serve warm to allow the juices of the chouriço to melt into the bread.
💡 Chef's Tips
Always use authentic Portuguese Chouriço if possible; Mexican or Spanish Chorizo have different spice profiles and textures. Do not skip the second rise; this ensures the bread is light and airy rather than dense. If the dough is too sticky, add flour one tablespoon at a time, but keep it as soft as possible for the best crumb. For a traditional 'village' flavor, you can add a tiny drop of liquid smoke to the water if you don't have a wood-fired oven. Ensure the chouriço slices are thin so they render their fat quickly during the short baking time.
🍽️ Serving Suggestions
Serve warm alongside a bowl of Caldo Verde (Portuguese kale and potato soup). Pair with a cold glass of Vinho Verde or a robust Portuguese red wine from the Douro region. Enjoy as a 'Lanche' (afternoon snack) with a strong bica (espresso). Include on a Petiscos platter with marinated olives, São Jorge cheese, and tremoços (lupini beans). Dip into a small bowl of spicy Piri-Piri oil for an extra kick of heat.