Cheese and Chorizo Puffs

Cheese and Chorizo Puffs Cheese and Chorizo Puffs These rich, hot pastries will disappear in minutes!
These rich, hot pastries will disappear in minutes!
  • 30 min prep
  • 45-48 minutes
  • 190 calories
  • $0.51

Ingredients


Makes: 16 servings
  • 1 pkg (16 oz/450 g) frozen all-butter puff pastry, thawed
  • 3/4 C (185 ml) finely chopped chorizo sausage
  • 1/2 C (125 ml) grated manchego or Monterey Jack cheese
  • 1 tsp (5 ml) Smoked Spanish Paprika, divided
  • 1 egg

Preparation


 
  • 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.
  • In a mixing bowl, mix chorizo with cheese and 1/2 tsp (2.5 ml) 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.
  • Place pastries on parchment-lined Sheet Pan.
  • In a small mixing bowl, whisk egg and remaining 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.
  • While puffs are chilling, preheat oven to 375° F (190° C).
  • Bake puffs for 15–18 minutes, until puffed and golden.
Nutritional Serving Size
Calories 190
Fat 14 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 20 mg
Sodium 140 mg
Carbohydrates 13 g
Fibre 0 g
Sugar 0 g
Protein 4 g

Shop this recipe...

Sheet Pan
$25.00
Smoked Spanish Paprika
$7.50