Chorizo Pastry Puffs


1/2 lb frozen puff pastry, thawed
1/4 lb cured chorizo sausage, minced
1/2 cup pepper jack cheese, grated
1 egg beaten
3 tsp paprika
kosher salt and black pepper to taste
  • Roll out the pastry thinly on a lightly floured work surface.
  • Using a 3 inch pastry cutter, stamp out as many rounds as possible then re-roll the trimmings and stamp our more rounds. About 16 in all.
  • Preheat the oven to 450 degrees.
  • Put the chorizo and grated cheese in a bowl and mix together. Season with a little salt and pepper.
  • Lay one of the pastry rounds in the palm of your hand and place a little of the chorizo cheese mixture across the center.
  • Using your other hand, pinch the edges of the pastry together along the top to seal, as when making a miniature turnover. Repeat the process with the remaining rounds.
  • Place the pastries on a non-stick baking sheet and brush lightly with the beaten egg to glaze.
  • Dust the top of the pastries lightly with paprika.
  • Bake the pastries for 10-12 minutes, until they are puffed and golden brown.
  • Transfer the pastries to a wire rack and let cool for about 5 minutes.




30 min


10 min


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