Machego Chorizo Puffs

These Spanish Manchego and Chorizo “puffs” are reminiscent of a French gougere…baked savory pastry dough mixed with cheese. This however is the Spanish version with chorizo. It’s a delicious savory bread bite that’s a perfect tasting portion for an hors d’oeuvre at a party and a great compliment to your Oscar Party night! The recipe requires making the dough on the stovetop, beating in eggs, stirring in the chorizo and piping the final product onto a baking sheet. The final step is dusting the warm cheesey puffs with paprika and salt – then savor that one delicious warm bite! This makes roughly 24 “puffs”. Remember, if you don’t have a piping bag at home you can easily use a large Ziploc bag and then snip the corner off the sealed end to create your own piping bag.


Manchego Chorizo Puffs
 
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
  • 1 cup flour
  • 4 large eggs
  • 2 tablespoons sweet paprika
  • ½ cup sea salt
Instructions
  1. Preheat oven to 375 degrees. In a bowl, combine chorizo, cheese, and scallions. Set aside.
  2. In a heavy saucepan, bring water, ¼ teaspoon salt, and butter to a boil until butter is melted. Remove from heat and add flour. Stir with a wooden spoon until the dough comes together. Return the saucepan to to medium heat and stir with the wooden spoon until a film develops on the bottom of the pan, about 3 minutes.
  3. Transfer dough to an electric mixer. Add eggs one at a time, beating well after each addition. Continue to beat the dough for 5 minutes.
  4. Stir in the chorizo mixture. Transfer to a pastry bag. Pipe dough into 1-inch balls onto a parchment-lined baking sheet. Bake for 20-25 minutes or until lightly browned.
  5. While the puffs are cooking, combine paprika and sea salt. Remove puffs from the oven and immediately sprinkle with paprika mixture. Serve warm.