Chorizo Puff Pastry Bites Food

CHORIZO PUFF PASTRY BITES

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.

PUFF PASTRY-WRAPPED CHORIZO

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.

MANCHEGO CHORIZO PUFFS

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.

CHORIZO & APPLE SAUSAGE ROLLS

Steps:

• Put the butter and apple in a small pan and cook for 5 mins until the apple has softened, then cool.
• Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash everything together with a fork or your hands.
• Heat oven to 200C/180C fan/gas 6. roll out the pastry to a rectangle, roughly 32 x 20cm. Cut in half, so that you now have 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture into 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling, and seal by pressing the pastry with a fork.
• Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg, then sprinkle with poppy seeds. Cut small slashes into each roll. Bake for 25-30 mins, changing the trays over halfway through the cooking time. Delicious served warm, or cold on a picnic.

SPICED 'CHORIZO' PASTRY SLICES

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.