Chorizo Puff Pastry Bites Recipes

Steps:

• Preheat the oven to 180 degrees centigrade.
• Grease an oven proof baking tray.
• Cut the chorizo in to thin rectangular sticks ½ inch wide and 3 inches long.
• On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick.
• Then cut the pastry in to long thin strips about a half an inch wide and 9 inches long.
• The next bit is a bit fiddly using one pastry strip wrap it around the chorizo a bit like a twister until the chorizo is fully covered with the pastry, if the pastry is bit short it doesn't matter too much.
• Refrigerate the chorizo and puff pastry bites for roughly 10-20 minutes.
• Once they have been refrigerated place the bites on to the baking tray making sure they are not over crowded.
• Then use a pastry brush and paste the bites with egg wash.
• Cook the pastry bites in the oven for abut 15-20 minutes or until golden brown and cooked.
• Transfer them to wire rack until completely cooled.

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.

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.

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.

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.