Best Spiced Chorizo Pastry Slices Recipes

SPICED 'CHORIZO' PASTRY SLICES

Spiced 'chorizo' pastry slices image

Enjoy these veggie sausage slices for lunch or in a picnic. Wrapped in puff pastry, they're packed with roasted peppers and spices

Provided by Good Food member Christiane Spring

Time 1h10m

Number Of Ingredients 14

Ingredients

6 vegetarian sausages
1 onion , finely chopped
3 garlic cloves , crushed
1 tbsp olive oil
3 roasted peppers from a jar, chopped
3 rosemary sprigs, finely chopped
1 tbsp harissa paste
1 tbsp ground cumin
1 tbsp mild curry powder
1 tbsp smoked paprika
plain flour , for dusting
1 sheet rolled puff pastry
1 tbsp milk (plant-based, if you like)
1 tbsp black sesame seeds

Steps:

Chop the sausages into small pieces. Put in a bowl with the onion, garlic, oil, peppers, rosemary, harissa and spices. Season and mix well. Fry over a medium heat for 8-10 mins until the onion is soft. Put in a dish and set aside to cool.
Heat the oven to 200C/180C fan/gas 6. On a lightly floured work surface, cut the pastry into six rectangles.
Put a heaped spoonful of filling onto one side of the rectangles, leaving a 1-2cm border. Brush some milk over any exposed pastry. Fold into a square and press to seal. Crimp with a fork.
Arrange on a lined baking tray. Brush with more milk and sprinkle over the seeds. Bake for 25-30 mins until golden.

Nutrition Facts : Calories 348 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

PUFF PASTRY-WRAPPED CHORIZO

Puff Pastry-Wrapped Chorizo image

Provided by Food Network

Categories appetizer

Time 50m

Yield 6 servings (12 to 16 rolls)

Number Of Ingredients 6

Ingredients

3 tablespoons finely chopped flat-leaf parsley
1 tablespoon olive oil
1/4 teaspoon smoked paprika
1 clove garlic, finely grated on a Microplane
2 sheets frozen puff pastry, thawed (from one 11-ounce box)
10.5 ounces Spanish chorizo, casing removed, cut crosswise into 1 1/2-inch lengths

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Stir together the parsley, olive oil, smoked paprika and garlic in a small bowl. Lay the puff pastry sheets flat on a work surface and cut one sheet in half; reserve one of the halves for another use. Rub the parsley mixture evenly over the 1 1/2 pastry sheets. Cut the one whole pastry sheet crosswise into thirds, then cut each third crosswise into 1 1/2-inch-wide strips. Cut the half sheet crosswise into 1 1/2-inch-wide strips, as well.
Place a piece of chorizo on the end of one dough strip and roll the chorizo in the dough as you would a cinnamon bun. Press firmly at the seam to seal, then place the chorizo roll, seam-side down, on the prepared baking sheet. Repeat with the remaining chorizo and dough strips, leaving about 1 1/2 inches between each chorizo roll on the baking sheet (you will have a few extra dough strips).
Bake the chorizo rolls until the pastry is puffed and golden brown, 15 to 20 minutes. Transfer to a platter and serve warm.

SPICY CHORIZO PASTA

Spicy Chorizo Pasta image

Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.