Manchego – Chorizo Puff
 
Prep time
Cook time
Total time
 
Thanks to Chef Charlie Vollmar, Epicurean Excchange, for this recipe.
Author:
Cuisine: Mediterranean
Serves: 24
Ingredients
  • ¾ cups chorizo, finely diced
  • ¾ cups Manchego cheese, finely diced
  • ¼ cup scallions, thinly sliced
  • 1 cup water
  • 1 stick unsalted butter, cut into cubes
  • ¼ teaspoon salt for pastry dough
  • 1 cup flour
  • 4 large eggs
  • Topping:
  • 2 tablespoons sweet paprika
  • ½ cup sea salt (optional to combine with paprika to sprinkle on top)
Instructions
  1. Preheat oven to 375°F
  2. In a bowl, combine the chorizo, cheese, and scallions. Set aside.
  3. In a heavy saucepan, bring the water, ¼ teaspoon salt and butter to a boil. Remove from the heat and add all the flour at once. Stir with a wooden spoon until the dough comes together. Return to the heat and stir until a film forms on the pan, about 3 minutes.
  4. Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until the steam clears. Add one egg at a time until each is full incorporated. Beat the mixture for 5 minutes. Stir in the chorizo mixture. Transfer to a pastry bag, make sure the opening is large so it doesn't get blocked with the chorizo pieces.
  5. Line a sheet pan with a parchment paper. Pipe dough into 1-inch balls. Bake for 20 – 25 minutes or until lightly browned. While the puffs are baking, combine the salt and paprika. Remove puffs from the oven and immediately sprinkle with the paprika mixture.
  6. Serve warm
  7. You can also make in advance and freeze. Just pipe or scoop onto a parchment paper lined sheet & cover with plastic wrap. Freeze until solid and transfer into a zip lock. When ready to use, bake at 450 for 5 minutes, then reduce temp to 375 and bake for another 20-25 minutes.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/manchego-chorizo-puff