Best Pigs In A Blanket With Chorizo Membrillo And Manchego Recipes

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MEXICAN CHORIZO PIGS IN BLANKETS



Mexican Chorizo Pigs in Blankets image

Spicy chorizo brings south-of-the-border flair to this classic finger food. Serve with velvety avocado crema and fresh pico de gallo for the perfect bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 24 pieces

Number Of Ingredients 11

4 links fresh Mexican chorizo (about 1 pound)
3 tablespoons vegetable oil
1 ripe avocado
1/4 cup picked fresh cilantro leaves
1/4 cup sour cream
Juice of 1 lime
Kosher salt and freshly ground black pepper
Four 6-inch flour tortillas
1/2 cup canned refried beans
3/4 cup shredded sharp Cheddar
Prepared pico de gallo, strained, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Toss the chorizo with 1 tablespoon of the oil on the prepared baking sheet, and bake, turning the chorizo halfway through, until fully cooked, 25 to 30 minutes. When cool enough to handle, carefully peel off the casing without breaking up the sausage.
  • Meanwhile, cut open the avocado, scoop out the flesh and add it to a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon salt and a few grinds of pepper, and puree until very smooth. Transfer the avocado crema to a small bowl, cover and refrigerate until ready to use.
  • Place a tortilla on a work surface, and spread with 2 tablespoons of the refried beans, leaving a 1/2-inch border. Sprinkle 1/4 of the Cheddar evenly on top, leaving the 1/2-inch border. Place a cooked chorizo link on the bottom edge of the tortilla, and roll up tightly. Skewer the outside edge with a toothpick to keep it closed. Repeat with the remaining tortillas, beans, Cheddar and chorizo.
  • Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Place the 4 tortilla rolls in the skillet. If they start browning too quickly, turn the heat down to medium-low. As one side becomes golden brown, turn the rolls a quarter turn. Repeat until the rolls are crisp and golden brown all over, about 5 minutes total.
  • Transfer the rolls to a cutting board, and let cool for 30 seconds. Cut each into 6 even pieces with a serrated knife. Arrange the pieces, cut-side down, on a platter. Top each with a dollop of avocado crema and some pico de gallo.

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

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.

PIGS IN BLANKETS



Pigs in Blankets image

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

  • On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
  • Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

SPANISH PIGS IN A BLANKET



Spanish Pigs in a Blanket image

Upscale presentation of an old favorite.

Provided by barbara lentz

Categories     Pork

Time 40m

Number Of Ingredients 6

4 oz manchego cheese shredded
4 oz membrillo (quince paste)
1 Tbsp whole grain mustard
8 hot dogs
1 pkg puff pastry sheet, thawed
2 large eggs beaten

Steps:

  • 1. Preheat oven 350 degrees. Line a large baking sheet with parchment paper.
  • 2. In a small saucepan mix the membrillo paste and whole grain mustard together. Cook until the membrillo is melted.
  • 3. Roll out the two sheets of puff pastry and cut each sheet into 4 pieces. Spoon the membrillo mixture down the middle of each square. Top with shredded manchego cheese. Lay a hot dog on top.
  • 4. Brush the sides of each square of dough and roll it around the hot dog and pinch the edges. Place seam side down on prepared baking sheet. Repeat until all hot dogs are rolled.
  • 5. Cut 4 slits in the top of each hot dog. Brush entire outsides of hot dogs with egg wash. Bake in oven for 30 minutes until golden brown.

PIGS IN A BLANKET WITH MEMBRILLO & MANCHEGO



Pigs in a blanket with Membrillo & Manchego image

Membrillo is a quince paste that is served in Spanish cuisine usually with cheese and crackers. Manchego is a Mexican cheese that is smooth and creamy. If you can't find Membrillo in your local markets it is available on Amazon. The sweetness of the membrillo and the creamiest of the Manchego cheese along with the smoky sausage...

Provided by barbara lentz

Categories     Meat Appetizers

Time 35m

Number Of Ingredients 6

2 fully cooked smoked sausage or kielbasa cut into 8 pieces
1 box puff pastry thawed
1 large egg
8 tsp membrillo (quince paste)
8 Tbsp manchego cheese shredded
sweet paprika

Steps:

  • 1. Line a baking sheet with parchment paper. Preheat oven to 400 degrees.
  • 2. Beat the egg with 1 tbsp water. Lay out the two puff pastry sheets and cut each into 4 pieces. Place one piece of sausage on each piece of puff pastry.
  • 3. Spread 1 tsp. of Membrillo on each piece of sausage. Top each sausage with 1 tbsp. Manchego cheese. Brush the edges of each pastry dough with egg wash. Roll up and seal edges. Place seam side down on baking sheet.
  • 4. Brush the outsides of each sausage roll with egg wash. Sprinkle the sweet paprika and place in oven and bake until browned about 25 to 30 minutes.

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