Chorizo and mozzarella puffs

Whenever the boyfriend is in town, I try to cook something for him at least once if I get the chance. These little bad boys happen to be one of his favorites. I guess they’re one of mine too.

Flaky, bite-sized puffs of crazy flavor explosions and melty, cheesy goodness. A plate of these and a glass of Spanish wine and it’s pretty much like you’re on a glorious summer vaycay off the Mediterranean coast. *almost*

If you’re planning on sharing with friends, you might want to double the recipe. They are so addicting. And I don’t know about you, but something about tiny foods makes me eat more of them than I probably should.

Let’s just get right into the recipe.

Ingredients
2 sheets puff pastry
1 lb (16 oz) chorizo sausage, finely chopped
3/4 cup cilantro, finely chopped
1/2 cup fresh mozzarella, finely chopped
1/2 cup mild white cheddar, grated (or any other mild white cheese)
1 large egg
Paprika

1. Preheat your oven to 450°F.

2. Put the chorizo, cilantro, mozzarella, and grated cheese into a large mixing bowl and mix until everything is evenly combined.

Chorizo and mozzarella puffs

 

3. Roll or lay out your puff pastry dough on a flat, floured surface. Use a round cookie or biscuit cutter and cut out as many rounds out of the puff pastry sheets as you can. Combine and roll out the excess dough to get a couple more rounds out of it. *Hint: If you’re using frozen sheets, I actually like to cut out the rounds before the dough thaws because I find the dough easier to work with/makes neater rounds.

Chorizo and mozzarella puffs

 

4. Make sure the dough is completely thawed before you add in the filling. To assemble, take one puff pastry round and stretch it out only slightly by pinching the edges of the rounds outwards in a rotating motion. Keep the center of the dough thicker as that’s going to hold most of the filling.

5. Put the dough in your palm and spoon a generous dollop of the chorizo mixture right in the middle. (The dough should just barely be able to fold over–load that baby up!).

Chorizo and mozzarella puffs

 

6. Fold the dough in half, over the chorizo dollop in the middle, and pinch the edges that meet together until sealed. Place finished puffs on a baking tray lined with either parchment paper or a silicone baking liner. Repeat until you run out of dough!

Chorizo and mozzarella puffs

 

7. In a small bowl, whisk the egg. Then brush a light coat of the egg wash over the top of each pastry.

8. Finish off each pastry with a little dusting of paprika (through a sieve for the best and most even results).

Chorizo and mozzarella puffs

 

9. Pop into the oven and bake for 12-15 minutes, or until golden brown at the tops, puffy, and cooked all the way through.

Chorizo and mozzarella puffs

 

10. Let it cool for only a couple minutes before serving because it’s the best when still hot and the cheese is stringy!

Chorizo and mozzarella puffs

 

timesavingtip Prepare ahead: You can make these ahead of time too – skip the baking step and just freeze the puffs in an air-tight container, separating each with parchment paper. Then when ready to eat, pop into the oven directly from the freezer and bake for 15-20 minutes at 450°F, or golden brown at the tops, puffy, and cooked all the way through.

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Marry me

February 27, 2014 8:17 pm

<3

February 27, 2014 8:28 pm


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