There is a little work required to create pan choripán from scratch, but it is a process that pays dividends.






Skill level

Average: 3.5 (2 votes)

Refrigerate the chorizo before you start this recipe, as this, along with a small dab of water, will help you peel the casings.


  • 1 quantity pizza dough (use the Pizza Dough recipe here)
  • plain (all-purpose) flour, for dusting
  • 6 150 g (5½ oz) fresh chorizos
  • 1 lemon (optional)
  • 150 g (5½ oz/1 cup) coarsely grated mozzarella
  • 200 g (7 oz) roasted red capsicums (bell peppers), cut into thin strips (store-bought is fine)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The dough component (recipe here) needs to be started in advance.

1. Divide the pizza dough into six equal-sized portions. Lightly dust with flour, cover with a clean tea towel and set aside.

2. Preheat a barbecue hotplate to medium–high.

3. Remove the casings from the chorizos and discard. Cook the chorizos on the barbecue, turning frequently, for 10–12 minutes, until golden and cooked through. If using, squeeze the lemon over the sausage meat to help give it a crispy exterior. Remove from the heat and set aside to cool.

4. Reduce the barbecue heat to low.

5. On a work surface lightly dusted with flour, roll a portion of dough into a 20 cm x 10 cm (8 in x 4 in) oval shape. Place a chorizo in the centre and top with one-sixth of the cheese and red capsicum. Fold the top ends over the mixture and fold in the sides. Gently roll the dough into the shape of a long bread roll and wrap in foil. Repeat with the remaining dough and filling. Cook on the barbecue for 15–20 minutes, or until the dough is golden and cooked through.

6. Allow to cool slightly, then slice in half and serve warm.


Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99