Best Chorizo Puffs Recipes

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CHORIZO AND MANCHEGO PUFFS



Chorizo and Manchego Puffs image

Provided by Anne Burrell

Time 1h10m

Yield about 35 to 40 puffs

Number Of Ingredients 11

2 cups water
1 stick butter, cut into a few pieces
Pinch salt
2 cups all-purpose flour
8 eggs
1 1/4 cups chopped Spanish chorizo sausage
2 1/2 cups mascarpone
1 1/2 cups grated aged manchego cheese
1/4 cup finely chopped chives
1 1/2 teaspoons pimenton (Spanish paprika)
Kosher salt

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 (BUNUELOS DE CHORIZO)



Chorizo Puffs (BunUelos de Chorizo) image

Provided by Food Network

Categories     appetizer

Time 12m

Number Of Ingredients 8

1/4 pound chorizo sausage, skinned and finely chopped
Bunuelo Dough
Oil, for frying
1 cup water
3 tablespoons butter
3/8 teaspoon salt
1 cup flour
2 eggs

Steps:

  • Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)

MANCHEGO CHORIZO PUFFS



Manchego Chorizo Puffs image

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

0.5 (450 g) package puff pastry, thawed
3/4 cup chorizo sausage, finely chopped, about 3 ounces
1/2 cup cheese, Manchego (or monterey jack)
1 egg
1 teaspoon mild paprika

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 PUFFS



Chorizo Puffs image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 60 servings

Number Of Ingredients 15

1/2 cup finely diced chorizo sausage, casing removed
3/4 cup small diced manchego cheese
1/4 cup green onions, white and green parts, thinly sliced
1 cup water
1/4 pound unsalted butter, cut into small cubes
1/4 teaspoon fine salt
1 cup all-purpose flour, plus extra for dusting
4 eggs
Vegetable oil, for frying
4 teaspoons Spice Mixture, recipe follows
1/2 cup kosher salt
1/4 cup ground coriander
2 tablespoons ground cumin
2 tablespoons Spanish sweet paprika
2 teaspoons cayenne pepper

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.

CHEESE AND CHORIZO PUFFS



CHEESE AND CHORIZO PUFFS image

Categories     Cheese     Appetizer     Bake     Low Sodium     Pizza     Sausage

Yield 16 Serving

Number Of Ingredients 5

1 - 16 oz (450 g) pkg frozen all-butter puff pastry, thawed
3/4 C finely chopped chorizo sausage
1/2 C grated manchego or Monterey Jack cheese
1 tsp (5 ml) Epicure's Mild Smoked Spanish Paprika, divided
1 egg

Steps:

  • Instructions 1. 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. 2. In a mixing bowl, mix chorizo with cheese and 1/2 tsp (2.5 ml) Mild 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. 3. Place pastries on Epicure's parchment-lined Baking Sheet. 4. In a small mixing bowl, whisk egg and remaining Mild 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. 5. While puffs are chilling, preheat oven to 375° F (190° C). 6. Bake puffs for 15-18 minutes, until puffed and golden.

( TERRIBLY IMPRESSIVE ) CHORIZO PUFFS



( Terribly Impressive ) Chorizo Puffs image

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

2 chorizo sausages
olive oil
1 cup water
3 tablespoons butter
1/2 teaspoon salt
1 cup plain flour
2 eggs, free range

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

CHORIZO AND CHEESE PUFFS



CHORIZO AND CHEESE PUFFS image

Categories     Appetizer

Yield 25-30 Puffs

Number Of Ingredients 9

1 cup all purpose flour
1/4 tsp crushed red pepper
3 each eggs, seperated
2 tab olive oil
3/4 cup warm beer
1/2 tsp salt / pepper
10 ounces chorizo, skin & chop
3 tab parsley, chop
1 cup Manchego, shredded

Steps:

  • 1. In a bowl sift flour and add pepper flakes. Make well in center of flour and add egg yolks, olive oil, beer and 1/2 tsp salt and pepper. Mix well with spoon, cover and let rest for 30 minutes. 2. Heat oil in heavy bottom pot or fryer to 375 degrees. 3. Heat a skillet over medium heat and cook horizo for 3-5 minutes or until cooked through. whip egg whites until stiff and then fold into batter along with chorizo, parsley and cheese. 4. Drop batter by a heaping tablespoon into frying oil and cook until browned. Remove and place on paper towel to drain.

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