CHEESE AND CHORIZO PUFFS

CHEESE AND CHORIZO PUFFS image

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.