Pastry-Wrapped Chorizo Puffs Recipe
These flaky pastry puffs, filled with spicy chorizo sausage and grated cheese, make a perfect accompaniment to a glass of cold sherry or beer. You can use any type of hard cheese for the puffs, but for the best results choose a mild variety, as the chorizo has plenty of flavour. #Variation# Try cutting the pastry in different shapes such as stars and hearts. They are ideal nibbles for children’s parties. #Cook’s Tip# You can prepare the chorizo puffs a day or two ahead. Chill them without the glaze, wrapped in a plastic bag, until ready to bake, then allow them to come back to room temperature while you preheat the oven. Glaze before baking.
- 8 oz (225g) puff pastry
- 4 oz (115g) chorizo sausage, chopped
- 2 oz – 1/2 cup (50g) grated cheese
- 1 small egg, beaten
- 1 tsp (5ml) paprika, to dust
- Roll out the pastry thinly on a floured surface. Using a 7.5cm/3in cutter, stamp out as many rounds as possible, then re-roll the trimmings, if necessary, and stamp out more rounds to make 16 in all.
- Preheat the oven to 220°C/ 450°F/Gas 7. Put the chopped chorizo sausage and grated cheese in a bowl and toss together lightly until well mixed.
- Lay one of the pastry rounds on the palm of your hand and place a little of the chorizo mixture across the center.
- Using your other hand, pinch the edges of the pastry together along the top to seal, as when making a miniature pastie. Repeat the process with the remaining rounds.
- Place the pastries on a non-stick baking sheet and brush lightly with the beaten egg. Using a small sieve or tea strainer, dust the tops lightly with a little of the paprika.
- Bake the pastries for 10-12 =J minutes, until puffed and golden brown. Transfer the pastries to a wire rack and leave to cool for 5 minutes. Transfer to a plate and serve warm, dusted with the rest of the paprika.