Manchego Chorizo Puffs
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 98 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | 0 |
| chol | 25 mg |
| sodium | 133 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 4 |
| folate | 1 |
Light and flaky, these delectable pastries will disappear faster than you can say "Ol?"
Ingredients
Preparation
On floured surface, unroll pastry. Using 3-inch (8 cm) round cutter, cut out 16 rounds, gathering and rerolling scraps as necessary.
In bowl, mix chorizo with cheese; place scant 1 tbsp (15 mL) in centre of each round. Lightly brush edges with water; fold pastry over to create halfmoon shapes. Pinch edges to seal. Place on parchment paper-lined rimmed baking sheet. (Make-ahead: Freeze on baking sheet until firm. Layer between waxed paper in airtight container and freeze for up to 1 month.)
In small bowl, whisk together egg, 2 tsp (10 mL) water and paprika; brush over tops of puffs. Bake in centre of 450°F (230°C) oven until puffed and golden, 10 to 12 minutes.
Additional information :
Tip: If your puff pastry is not prerolled, on floured surface, roll out dough into 10-inch (25 cm) square about 1/4 inch (5 mm) thick.
Source : Canadian Living Magazine: October 2005
- Keywords : Appetizers; Portuguese; Spanish; Bake; Sausages; Cheese; Puff pastry;
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