Cheese And Chorizo Puffs

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   ["Instructions", "", "1. Unroll pastry on a floured surface. Using a 3"" (8 cm) round cutter, cut out 16 rounds. Gather up and re-roll scraps as necessary.", "2. In a mixing bowl, mix chorizo with cheese and 1/2 tsp (2.5 ml) Mild Smoked Spanish Paprika. Place 1 Tbsp (15 ml) of mixture in centre of each pastry round. Lightly brush edges with water and fold pastry over to create half-moon shapes. Pinch edges or use a fork to seal.", "3. Place pastries on Epicure's parchment-lined Baking Sheet.", "4. In a small mixing bowl, whisk egg and remaining Mild Smoked Spanish Paprika. Brush over tops of each pastry. Using a fork, poke holes in tops to allow steam to escape. Refrigerate for 15 minutes before baking.", "5. While puffs are chilling, preheat oven to 375u00b0 F (190u00b0 C).", "6. Bake puffs for 15-18 minutes, until puffed and golden."]

* Per serving · 4 servings · Values may vary.

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