A sophisticated Spanish version of pigs in a blanket made with puff pastry sheets, chorizo sausage, and manchego cheese. Spanish chorizo is a cured sausage, different from the raw Mexican chorizo.
1 package frozen puff pastry, thawed for half an hour
all-purpose flour, as needed
1/3 pound Spanish chorizo, cut into 1/4-inch rounds
1/4 pound manchego cheese, grated
1 egg
1 tablespoon milk
Preheat the oven to 400 degrees F.
Unfold each sheet of puff pastry on a lightly floured work surface. Cut each sheet into nine 3x3-inch squares.
Roll out each square to 4x4-inches with a floured rolling pin.
Whisk together the egg and milk in a bowl until blended.
On each puff pastry square, add a couple pieces of chorizo and a pinch of cheese. Brush the edges of the square with the egg mixture. Fold up one corner of the square to form a triangle and press the edges to seal.
Place the filled puff pastries on a baking sheet. Brush the tops with the remaining egg wash. Place the baking sheet in the oven and bake at 400 degrees F for 15 minutes or until puffy and golden brown.
Serve hot.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
July 20, 2008
I grew up eating this dish, I have used it for party appitizers and a quick snack for my family. Try different cheeses as well like, Havarti, Swiss, and NY Extra shrap Cheddar, for best results use Cracker Barrel Cheese, cut the slices in half and bake with hot dog, before you enclose them into the biscuits.