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
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
- Folate 1.0
- Calcium 3.0
- Vitamin A 4.0
