Manchego Chorizo Puffs

Author: Canadian Living

Light and flaky, these delectable pastries will disappear faster than you can say "Ol?quot;

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1/2 pkg (450 g) frozen all-butter puff pastry thawed
  • 3/4 cups finely chopped chorizo sausages (3 oz/90 g)
  • 1/2 cup shredded Manchego
  • 1/2 cup shredded Monterey Jack cheese
  • 1 egg
  • 1 teaspoon mild paprika

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 133 mg
  • Protein 3 g
  • Calories 98.0
  • Total fat 7 g
  • Cholesterol 25 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Manchego Chorizo Puffs

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