Ingredients for Manchego Chorizo Puffs
- Puff Pastry
- Chorizo Sausage
- 4 ounces Manchego cheese, shredded
- 1 large egg
- Mild Paprika
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How to Make Manchego Chorizo Puffs
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently unroll one sheet (14.1 oz) of refrigerated puff pastry.
- Roll out the pastry to a 10-inch square, about 1/4 inch thick.
- Using a 3-inch round cookie cutter, cut out 16 rounds. Gather and re-roll scraps as needed.
- In a medium bowl, combine 4 ounces of cooked chorizo, crumbled, and 4 ounces of shredded Manchego cheese.
- Place about 1 tablespoon of the chorizo-cheese mixture into the center of each pastry round.
- Lightly brush the edges of each pastry round with water.
- Fold the pastry over to create half-moon shapes, pressing firmly to seal the edges with a fork.
- Place the puffs onto the prepared baking sheet.
- In a small bowl, whisk together 1 large egg, 2 teaspoons of water, and 1/2 teaspoon of paprika.
- Brush the egg wash evenly over the tops of the puffs.
- Bake for 10-12 minutes, or until golden brown and puffed up.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
17g
Carbs
2g
