Manchego Chorizo Melting Biscuits Food

MANCHEGO BISCUITS

Steps:

• Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
• Preheat oven to 400°F.
• Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Working quickly, cut out rounds with floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
• Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet. Prick each round 2 or 3 times with a fork.
• Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.

MANCHEGO BISCUITS

Steps:

• Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
• Preheat oven to 400°F.
• Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
• Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
• Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
• Prick each round 2 or 3 times with a fork.
• Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.

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.