PIGS-IN-A-BLANKET WITH CHORIZO, MEMBRILLO, AND MANCHEGO
Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.
Provided by Rhoda Boone
Categories Appetizer Sausage Cheese snack Hors D'Oeuvre
Yield Makes 32 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
- If using a 17-ounce package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
- Spread the center of each piece of pastry with 1/2 teaspoon membrillo and top with 1/2 teaspoon manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.
MANCHEGO & CHORIZO MELTING BISCUITS
Bake a batch of these moreish manchego and chorizo biscuits to serve as part of a cheeseboard. They make a lovely edible gift at Christmas, too
Provided by Esther Clark
Categories Snack
Time 45m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.
Nutrition Facts : Calories 65 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 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.
CHORIZO PUFFS
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.
BROKEN SPAGHETTI WITH CHORIZO, MANCHEGO AND SCALLIONS
This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted in the same pan before softening in a cherry tomato sauce. While cured sausage and sharp Manchego offer rich, complex flavor, salt the water as you would a pot of pasta -- it should taste like the sea.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a large skillet over medium. Add chorizo and cook until browned on both sides, about 4 minutes; remove from skillet and set aside, reserving oil in pan.
- Increase heat to medium-high. Add garlic, scallion whites, and fennel and cook until starting to turn golden, about 4 minutes. Season with salt. Transfer to a bowl.
- Add 1 tablespoon oil to skillet and add pasta. Stir constantly until toasted, about 3 minutes. Stir reserved vegetables back into pan.
- Stir tomatoes and their liquid into pan along with 3 cups water. Add 2 teaspoons salt and season with pepper. Bring to a simmer, and cook, stirring occasionally, until liquid is reduced and pasta is cooked, 10 to 15 minutes.
- Divide the pasta between two bowls. Top with chorizo slices and scallion greens. Using a vegetable peeler, shave the manchego over the pasta.
( 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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