Seville Chorizo And Manchego Savory Cakes Recipes

PIGS-IN-A-BLANKET WITH CHORIZO, MEMBRILLO, AND MANCHEGO

Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego image

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

Ingredients

1 large egg
One 14- to 17-ounce box puff pastry (preferably all-butter puff, see Cook's Note), thawed according to package directions
2 pounds fully cooked chorizo-style sausage (not dried Spanish-style chorizo), halved lengthwise if thick, cut into 32 pieces (about 2 1/2 inches each)
1/3 cup membrillo (quince paste)
1/3 cup grated manchego cheese, plus more for sprinkling
Pimentón (smoked Spanish paprika), for sprinkling

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.

SEVILLE CHORIZO AND MANCHEGO SAVORY CAKES

Seville Chorizo and Manchego Savory Cakes image

This is a very flavorful bread. An excellent side to soup, steak or pork tenderloin. I made it in a buttered 10" springform pan instead of individual tart pans for ease (so baked a little longer than the original recipe specified below.) From Sweet Revenge restaurant, Manhattan, NY.

Provided by swissms

Categories Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/4 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon fresh ground black pepper
1/2 teaspoon baking soda
4 green onions, thinly sliced (about 2/3 c.)
8 ounces fully cooked spanish chorizo, cut into 1/4-inch cubes
6 ounces manchego cheese, cut into match-stick size pieces
1 cup part-skim ricotta cheese
3/4 cup buttermilk
2 large eggs
6 tablespoons olive oil
1 teaspoon Dijon mustard
2 teaspoons smoked paprika

Steps:

Preheat oven to 375°F.
Cut out 8 6-inch squares of parchment paper. Place one square in each of eight 4 1/2 inch tartlet pans with removable bottoms.
Whisk together first 6 ingredients in large bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly.
In a medium bowl, whisk together ricotta, buttermilk, eggs, oil, and mustard. Add to flour mixture; stir to blend.
Spoon batter into parchment lined pans. Using damp knife, spread batter evenly in pans. Sift 1/4 teaspoon paprika over each.
Bake until deep golden brown and center spring back when touched lightly, about 30 minutes.

Nutrition Facts : Calories 365.7, Fat 19.6, SaturatedFat 5.4, Cholesterol 68.8, Sodium 670.4, Carbohydrate 34.2, Fiber 1.4, Sugar 4.7, Protein 13

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