Best Manchego Chorizo Melting Biscuits Recipes

Manchego Chorizo Puffs image

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

Manchego Biscuits image

Yield Makes about 3 dozen small crackers

Number Of Ingredients 7

3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne
2 oz Manchego cheese, finely grated (1 cup)
Special Equipment
a 2-inch round cookie cutter

Steps:

Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
Preheat oven to 400°F.
Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Working quickly, cut out rounds with floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet. Prick each round 2 or 3 times with a fork.
Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.