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1
To make the guachup, heat the vegetable oil in a saucepan over medium-high heat for 2 minutes.
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2
Add the onions and saute until soft and browned, 4 minutes.
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3
Stir in the guava paste, brown sugar, allspice, curry powder, orange juice, lime juice and vinegar.
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4
Cook over low heat until the guava paste has melted, about 15 minutes, stirring often.
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5
Remove from the heat, cool slightly, and then transfer to a blender and puree until completely smooth.
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6
Preheat your oven to 350 degrees F. Set the oven racks at the upper-middle and lower-middle positions.
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7
Line 2 baking pans with parchment paper and set aside.
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8
Heat a large skillet over medium-high heat for 1 minute.
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9
Add the chorizo and cook, breaking it up with a wooden spoon, until it is completely cooked through, about 6 minutes.
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10
Transfer the chorizo to a paper towel-lined plate to drain and cool slightly.
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11
Put the chorizo on a cutting board and chop it up into small pieces, transfer to a mixing bowl.
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12
Crumble the white bread into the chorizo and mix well to combine.
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13
Dust your work surface with flour and place 1 thawed puff pastry sheet on top, with a long edge towards you.
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14
Cut the pastry in half lengthwise, giving you 2 long strips, and then cut each strip into 3 squares.
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15
Put a heaping tablespoon of the chorizo mixture in the center of the pastry square.
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16
Brush the edge closest to you with egg wash, and, starting at the opposite edge, roll the pastry over itself to enclose the filling, turning it onto the egg-brushed edge to seal.
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17
(If at any time the pastry gets too warm and hard to handle, place it on the baking sheet and in the freezer for a few minutes to chill quickly.)
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18
Place the chorizo rolls, seam side down, on the prepared baking pan.
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19
Flatten the rolls slightly with the palm of your hand.
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20
With the tip of a knife, slash the top of the pastry 3 times.
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21
Repeat the process with the remaining sheet of puff pastry and chorizo filling.
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22
Brush the chorizo rolls with egg wash. Bake until the pastry is puffed and golden, about 20 to 25 minutes.
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23
Cool for a couple of minutes and serve warm with guachup on the side.
