Chorizo Puffs Recipe

Name: Chorizo Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sausage casing cup finely diced chorizo, removed, 125 mL; manchego cheese cup small-diced, 175 mL; 1 cup green onions white and green parts, thinly slice; 1 cup water 250 mL; 1 pound unsalted butter cut into small cubes, 125 g; 1 teaspoon fine salt 1 mL; 1 cup flour plus flour for dusting, 250 mL; 4 eggs; vegetable oil for frying; 4 teaspoons spice Mixture, recipe follows, 20 mL; 1 cup kosher salt 125 mL; 1 cup ground coriander 60 mL; 2 tablespoons ground cumin 30 mL; 2 tablespoons sweet paprika Spanish, 30 mL; 2 teaspoons cayenne pepper 10 mL

Servings: persons

sausage casing cup finely diced chorizo, removed, 125 mL
manchego cheese cup small-diced, 175 mL
1 cup green onions white and green parts, thinly slice
1 cup water 250 mL
1 pound unsalted butter cut into small cubes, 125 g
1 teaspoon fine salt 1 mL
1 cup flour plus flour for dusting, 250 mL
4 eggs
vegetable oil for frying
4 teaspoons spice Mixture, recipe follows, 20 mL
1 cup kosher salt 125 mL
1 cup ground coriander 60 mL
2 tablespoons ground cumin 30 mL
2 tablespoons sweet paprika Spanish, 30 mL
2 teaspoons cayenne pepper 10 mL

1
Heat a small saute pan over low heat and lightly cook the chorizo. Remove from the pan and let cool. Combine the chorizo, cheese, and green onion and set aside.
2
Put the water, butter, and salt in a heavy 4-quart (4-litre) saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn.
3
Transfer the dough to an electric mixer fitted with a paddle attachment. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for about 3 to 4 minutes.
4
Stir the chorizo mixture into the dough until evenly distributed. Transfer to a pastry bag. On a lightly floured work surface, pipe into 1-foot long (30-cm) ropes and cut into 1 1/2-inch (4-cm) pieces. Lightly dust with flour.
5
Pour 2 cups (500 mL) of vegetable oil into a wok and heat to 375 degrees F (190 degrees C). Using a metal spoon, drop the dough pieces into the hot oil. Fry the chorizo puffs for 2 1/2 minutes on each side or until golden. Take care not to overcrowd the oil. Place on absorbent paper and season immediately with 1 teaspoon (5 mL) of the Spice Mixture. Repeat until all dough has been used.

1139

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: sausage casing cup finely diced chorizo, removed, 125 mL, manchego cheese cup small-diced, 175 mL, 1 cup green onions white and green parts, thinly slice, 1 cup water 250 mL, and more.

Yes, Chorizo Puffs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo Puffs

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