Chorizo And Cheese Puffs Recipes

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CHORIZO PUFFS



Chorizo Puffs image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 60 servings

Number Of Ingredients 15

1/2 cup finely diced chorizo sausage, casing removed
3/4 cup small diced manchego cheese
1/4 cup green onions, white and green parts, thinly sliced
1 cup water
1/4 pound unsalted butter, cut into small cubes
1/4 teaspoon fine salt
1 cup all-purpose flour, plus extra for dusting
4 eggs
Vegetable oil, for frying
4 teaspoons Spice Mixture, recipe follows
1/2 cup kosher salt
1/4 cup ground coriander
2 tablespoons ground cumin
2 tablespoons Spanish sweet paprika
2 teaspoons cayenne pepper

Steps:

  • Heat a small saute pan over low heat and lightly cook the chorizo. Remove from the pan and let cool. Combine the chorizo, cheese, and green onion and set aside.
  • Put the water, butter, and salt in a heavy 4-quart saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn
  • Transfer the dough to an electric mixer fitted with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for about 3 to 4 minutes at high speed. Stir the chorizo mixture into the dough until evenly distributed. Transfer to a pastry bag. On a lightly floured work surface, pipe into 1-foot long ropes and cut into 1 1/2-inch pieces. Lightly dust with flour.
  • Pour 2 cups of vegetable oil into a wok and heat to 375 degrees F. Using a metal spoon drop the dough pieces into the hot oil. Fry the chorizo puffs for 2 1/2 minutes on each side or until golden. Take care not to over crowd the oil. Drain on absorbent paper and season immediately with 1 teaspoon of the Spice Mixture. Repeat until all dough has been used.
  • Serve warm.
  • Stir all the ingredients together in a small bowl. Store in a jar with a tight-fitting lid.

MANCHEGO CHORIZO PUFFS



Manchego Chorizo Puffs image

Make and share this Manchego Chorizo Puffs recipe from Food.com.

Provided by Derf2440

Categories     Meat

Time 32m

Yield 16 puffs

Number Of Ingredients 5

0.5 (450 g) package puff pastry, thawed
3/4 cup chorizo sausage, finely chopped, about 3 ounces
1/2 cup cheese, Manchego (or monterey jack)
1 egg
1 teaspoon mild paprika

Steps:

  • Preheat oven to 450f degrees.
  • On floured surface, unroll pastry. Roll out to approximately a 10 inch square, about 1/4 inch thick. Using a 3 inch round cutter, cut out 16 rounds, gathering and re-rolling scraps as necessary.
  • In a bowl , mix chorizo with cheese;.
  • place scant 1 tablespoon in center of each round.
  • Lightly brush edges with water; fold pastry over to create half moon shapes. Pinch edges to seal.
  • Place on parchment paper-lined rimmed baking sheet.
  • In a small bowl, whisk together egg, 2 teaspoons water and paprika; brush on tops of puffs.
  • Bake on center rack of 450f degree oven, 10 to 12 minutes until golden.

Nutrition Facts : Calories 142.6, Fat 10.6, SaturatedFat 3.5, Cholesterol 23.3, Sodium 205.2, Carbohydrate 7, Fiber 0.3, Sugar 0.1, Protein 4.7

CHORIZO AND MANCHEGO PUFFS



Chorizo and Manchego Puffs image

Provided by Anne Burrell

Time 1h10m

Yield about 35 to 40 puffs

Number Of Ingredients 11

2 cups water
1 stick butter, cut into a few pieces
Pinch salt
2 cups all-purpose flour
8 eggs
1 1/4 cups chopped Spanish chorizo sausage
2 1/2 cups mascarpone
1 1/2 cups grated aged manchego cheese
1/4 cup finely chopped chives
1 1/2 teaspoons pimenton (Spanish paprika)
Kosher salt

Steps:

  • For the puffs: Preheat the oven to 350 degrees F.
  • Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
  • Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
  • Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.)
  • On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed.
  • Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
  • For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed.
  • Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.

CHEF JOHN'S PARTY CHEESE PUFFS



Chef John's Party Cheese Puffs image

These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 12

Number Of Ingredients 8

½ cup water
¼ cup butter
1 pinch salt
½ cup flour
2 large eggs
1 teaspoon fresh thyme leaves
1 teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
  • Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
  • Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 4.2 g, Cholesterol 46.1 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 81.5 mg, Sugar 0.1 g

MUSHROOM CHEESE PUFFS



Mushroom Cheese Puffs image

A quick and very easy recipe using crescent dough.

Provided by H. Roberts

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 20m

Yield 8

Number Of Ingredients 3

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) can mushrooms, drained
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  • Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
  • Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 13.7 g, Cholesterol 28.8 mg, Fat 9.4 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 356 mg, Sugar 1.1 g

CHEDDAR CHEESE PUFFS



Cheddar Cheese Puffs image

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.

Provided by Julia Moskin

Categories     appetizer, side dish

Time 45m

Yield 36 puffs

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
  • Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
  • Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
  • Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESE AND CHORIZO PUFFS



CHEESE AND CHORIZO PUFFS image

Categories     Cheese     Appetizer     Bake     Low Sodium     Pizza     Sausage

Yield 16 Serving

Number Of Ingredients 5

1 - 16 oz (450 g) pkg frozen all-butter puff pastry, thawed
3/4 C finely chopped chorizo sausage
1/2 C grated manchego or Monterey Jack cheese
1 tsp (5 ml) Epicure's Mild Smoked Spanish Paprika, divided
1 egg

Steps:

  • Instructions 1. Unroll pastry on a floured surface. Using a 3" (8 cm) round cutter, cut out 16 rounds. Gather up and re-roll scraps as necessary. 2. In a mixing bowl, mix chorizo with cheese and 1/2 tsp (2.5 ml) Mild Smoked Spanish Paprika. Place 1 Tbsp (15 ml) of mixture in centre of each pastry round. Lightly brush edges with water and fold pastry over to create half-moon shapes. Pinch edges or use a fork to seal. 3. Place pastries on Epicure's parchment-lined Baking Sheet. 4. In a small mixing bowl, whisk egg and remaining Mild Smoked Spanish Paprika. Brush over tops of each pastry. Using a fork, poke holes in tops to allow steam to escape. Refrigerate for 15 minutes before baking. 5. While puffs are chilling, preheat oven to 375° F (190° C). 6. Bake puffs for 15-18 minutes, until puffed and golden.

CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SPICED 'CHORIZO' PASTRY SLICES



Spiced 'chorizo' pastry slices image

Enjoy these veggie sausage slices for lunch or in a picnic. Wrapped in puff pastry, they're packed with roasted peppers and spices

Provided by Good Food member Christiane Spring

Categories     Buffet, Lunch, Supper

Time 1h10m

Number Of Ingredients 14

6 vegetarian sausages
1 onion , finely chopped
3 garlic cloves , crushed
1 tbsp olive oil
3 roasted peppers from a jar, chopped
3 rosemary sprigs, finely chopped
1 tbsp harissa paste
1 tbsp ground cumin
1 tbsp mild curry powder
1 tbsp smoked paprika
plain flour , for dusting
1 sheet rolled puff pastry
1 tbsp milk (plant-based, if you like)
1 tbsp black sesame seeds

Steps:

  • Chop the sausages into small pieces. Put in a bowl with the onion, garlic, oil, peppers, rosemary, harissa and spices. Season and mix well. Fry over a medium heat for 8-10 mins until the onion is soft. Put in a dish and set aside to cool.
  • Heat the oven to 200C/180C fan/gas 6. On a lightly floured work surface, cut the pastry into six rectangles.
  • Put a heaped spoonful of filling onto one side of the rectangles, leaving a 1-2cm border. Brush some milk over any exposed pastry. Fold into a square and press to seal. Crimp with a fork.
  • Arrange on a lined baking tray. Brush with more milk and sprinkle over the seeds. Bake for 25-30 mins until golden.

Nutrition Facts : Calories 348 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

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From curlyscooking.co.uk


CHICKEN CHORIZO PUFF PASTRY ROLLS - NICKY'S KITCHEN SANCTUARY
2017-09-11 Preheat the oven to 200C/400F. Unroll the pastry and slice in half lengthways. Spoon the reserved chicken-chorizo sauce down the middle of the two lengths of pastry (see image in post). Brush the edges with egg wash and fold the pastry over, so the edges meet. Use a fork to press down the edges.
From kitchensanctuary.com


30 EASY CHORIZO RECIPES - INSANELY GOOD
2022-06-04 Add a little bit of vinegar to the water when boiling to help prevent the spuds from becoming mushy. 5. Spicy Chorizo Pizza with Caramelized Onions, Goat Cheese, and Arugula. This pizza topping combination has been my latest obsession. It touches on all the best flavors, including spicy, creamy, and sweet.
From insanelygoodrecipes.com


CHORIZO RECIPES | BBC GOOD FOOD
Puff pastry bites with a spicy kick - team Spanish paprika sausage with sweet apple and top with poppy seeds Chorizo & root veg bulgur wheat A star rating of 4.6 out of 5. 12 ratings
From bbcgoodfood.com


PUFF PASTRY CHORIZO ROLLS - COOKING WITH CURLS
2016-12-16 Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone mat and set aside. Beat egg in a large bowl until frothy. Add the chorizo, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined. Unwrap first sheet of puff pastry and place on a floured surface.
From cookingwithcurls.com


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