To prepare the Chorizo puffs ahead, chill them without the glaze, wrapped in a plastic bag, until ready to bake, then allow them to come back to room temperature while you preheat the oven. Glaze before baking.
ingredients
serves 8
1/2 pound puff pastry, thawed if frozen
1/4 pound cured Chorizo sausage, chopped
1/2 cup grated hard cheese
1 small egg, beaten
1 tsp paprika
method
1. Roll out the pastry thinly on a floured surface. Using a 3 inch cutter, stamp out as many rounds as possible, then re-roll the trimmings, and stamp out more rounds to make 16 in all.
2. Preheat the oven to 220°C/425°F. Toss the chopped Chorizo sausage and grated cheese together.
3. Lay one of the pastry rounds on the palm of your hand and place a little of the Chorizo mixture across the centre.
4. using your other hand, carefully pinch the edges of the pastry together along the top to seal, as when making a miniature pastie. Repeat the process with the remaining rounds to make 16 puffs in all. Place the pastries on a non-stick baking sheet as you work.
5. Lightly brush each of the pastries with the beaten egg to glaze. Using a small sieve or tea strainer, dust the tops lightly with a little of the paprika.
6. Bake the pastries in the preheated oven for 10 - 12 minutes, until they are puffed and golden brown. Transfer the pastries to a wire rack and leave them to cool for about 5 minutes, then serve them warm, dusted with the rest of the paprika.
