I gave you the recipe for hard rolls in part one of the Christmas Rolls recipe, and here is the second half; the savory stuffing.
- 1 can sardines (the kind that I used were packed in olive oil with a bit of lemon)
- 1/2 chorizo sausage
- 1 sweet onion
- 2 teaspoons dried oregano
- 1 can green chiles (I used mild, but to spice it up, use the hot!)
- 10 hard rolls
- fresh bread crumbs
Over low to medium heat fry the sausage, and do not let it over brown.
Cut the onion in half. Cut each half into four equal chunks.
Put the chunks into the blender, and pulse until the onions are finely chopped. You can chop them by hand if you wish. Just make sure that they are chopped very, very finely.
Place the sardines into the blender, and again, pulse to chop them up a bit.
Cut the top off of two rolls, and hallow them out creating a mini bread bowl.
Using your fingers, make bread crumbs out of the insides of the rolls.
Cover the mixture, put in the fridge, and allow the mix to rest for an hour so that the flavors can come together.
Cut off the tops of the remainder of the rolls, and hollow them out.
After an hour, spoon the mixture into the bread bowls.
Store the rolls in single layer, in an airtight container. Put them in the fridge over night so that the flavors can soak into the bread.
When you are ready to bake your rolls, pre-heat the oven to 350 degrees F (177 degrees C.)
Line a cookie sheet with a silpat or parchment paper.
Bake for 20 minutes.
Serve these flavor bombs hot and fresh!
There you have it. Recipe one from Like Water for Chocolate. This filling would also go wonderfully into empanadas.