Are you searching for a quick after school snack? If you are, I have a yummy recipe idea that’s much healthier than other options and provides your kids with a finger roll to pick up and eat. It also provides nourishment in between meals after a busy school day.
These Spanish chorizo and mushroom sausage rolls will help give your kids something to enjoy after going hours at school without food since they had their lunch. This after school snack will also help your child’s palate grow as they learn to enjoy a brand new flavour.
Should children snack between meals?
Younger children do need three meals and two snacks per day while older kids will generally only need three meals plus one snack a day. You’ll probably find that during growth spurts your older kids will crave food more often. That’s why I love sharing this recipe idea for a flavourful afterschool snack that any kid will enjoy. It’s totally okay to provide your child with an afterschool snack. Don’t forget that they arrive home with a few hours to go before mealtime and have usually gone hours at school without any food. Expecting them to wait until dinner without anything is a bit too much.
This addictive after school snack will keep your kids’ bellies very satisfied before dinner time arrives.
How to make Spanish Crhoizo and Mushroom Sausage Rolls for an after school snack
- 100g Spanish Chorizo del Consorcio, finely chopped
- 1 red onion, finely chopped
- 2 celery sticks, finely chopped
- 500g mushrooms, finely chopped
- 2tbsp finely chopped fresh parsley
- 1tbsp fresh thyme leaves
- 50g dried breadcrumbs (Panko)
- 1 egg, beaten with 1tbsp water
- Salt and freshly ground black pepper
- 500g pack ready-to-roll puff pastry
- A little flour, for dusting
- Fry the Chorizo until the fat runs in a large frying pan for about 2-3 minutes. Continue to cook over medium heat for 6-8 minutes after adding in the celery and onion. Stir frequently.
- Put your mushrooms into the frying pan and continue cooking for 4-5 minutes. Be sure to stir often.
- Remove your frying pan from the heat and stir in breadcrumbs, parsley, and thyme. Add 2 tbsp of beaten egg, sprinkle with salt and pepper. Set aside to cool.
- Line 2 baking sheets with greaseproof paper. Preheat your oven to 210 degrees Celsius/ 410 degrees Fahrenheit, fan oven to 190 degrees Celsius/ 374 degrees Fahrenheit, or Gas Mark 6.
- Using a floured surface roll out your pantry to rectangular sizes of 28cm x 40cm, trim edges as needed.
- Cut into strips measuring 14cm x 20cm each.
- Divide your filling into two. Rolle each section of filling into a sausage length/style roll to fit the pastry length.
- Brush the edge of the pastry with beaten egg and fold over to ensure your filling is secure.
- Using a sharp knife cut your pastries into small individual size portions.
- Arrange your completed sausage rolls on your baking sheets and brush with the rest of your beaten egg mixture.
- Bake for 15-20 minutes until risen completedly and golden brown in color.
- You can serve this dish warm or cold.
Save time with this quick after school snack idea by using ready-rolled pastry sheets.
Wow! What a wonderful snack you can enjoy with your family! We also have some other snacks and Chorizo recipes you might want to give a go.
If you are looking for more chorizo recipes, here are some posts you need to check out:
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