SPICED 'CHORIZO' PASTRY SLICES
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
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
MANCHEGO CHORIZO PUFFS
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
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
Provided by Anne Burrell
Time 1h10m
Yield about 35 to 40 puffs
Number Of Ingredients 11
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.
( TERRIBLY IMPRESSIVE ) CHORIZO PUFFS
This is a Jill Dupleix recipe for little puffs of yumminess. Make these as really irresistable appetisers, or for a swanky cocktail party. You make this choux pastry in a food processor, and you can use whatever spicy sausage you prefer..too easy!
Provided by Aunty Dotty
Categories Meat
Time 35m
Yield 20 puffs
Number Of Ingredients 7
Steps:
- Heat oven to 200C/400°F.
- Skin the sausages and crumble the meat into a hot pan. Fry til nice and brown, then drain on paper towel.
- Heat butter, water and salt in a heavy saucepan. As soon as the butter is melted and water boiling, add all the flour.
- Lower the heat and stir like crazy, til the dough pulls away from the sides and forms a ball.
- Keep cooking and stirring for another couple of minutes, then chuck into the processor and blend for 15 seconds.
- Add the eggs and blend another 45 seconds.
- Stir the sausage meat into the mix, then drop teaspoons full onto a greased/lined tray.
- Bake at 200C for 10 to 15 minutes - til golden and serve ASAP. Won't last long -- .
Nutrition Facts : Calories 72.5, Fat 4.6, SaturatedFat 2.1, Cholesterol 28.5, Sodium 155, Carbohydrate 4.9, Fiber 0.2, Protein 2.7
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CHORIZO CHEESE PUFFS RECIPE | GOOD FOOD
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Servings 30Total Time 45 minsCategory Finger-Food
- Measure the flour and paprika into a small bowl, and line a tray with non-stick paper or foil. Heat the oven to 220C/200C fan forced.
- Put the garlic, chorizo and butter in a saucepan and cook until it starts to sizzle. Reduce the heat and cook for about five minutes until the fat has rendered off. Scoop out the chorizo and leave the fat in the pan. Stir in the chilli and rosemary then add the wine and bring to the boil.
- Tip in the flour and paprika then beat well over the heat until it comes away from the sides. Leave to cool for a few minutes then spoon into a mixing bowl and crack in the first egg. Using an electric whisk beat on high for a few minutes until the mixture is quite smooth. Then beat in the remaining eggs one at a time until smooth and glossy. Finally stir in all the cheese and chorizo.
- Spoon or pipe mounds of the mixture on to the tray, about the size of a large olive, spaced five centimetres apart, then top each with a pinch of additional grated parmesan. (Tip: At this point you can freeze the puffs. Later, when they are first removed from the freezer, they can be stored in a zip-lock bag for up to a couple of months. Alternately, just place them from the freezer, back on the tray, thaw, and go to step 5.)
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