Chorizo Puffs

Total Time:
1 hr 10 min
Prep:
35 min
Cook:
35 min

Yield:
60 servings
Level:
Intermediate

Ingredients
  • 1/2 cup finely diced chorizo sausage, casing removed
  • 3/4 cup small diced manchego cheese
  • 1/4 cup green onions, white and green parts, thinly sliced
  • 1 cup water
  • 1/4 pound unsalted butter, cut into small cubes
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour, plus extra for dusting
  • 4 eggs
  • Vegetable oil, for frying
  • 4 teaspoons Spice Mixture, recipe follows
  • Special equipment: a large pastry bag fitted a large plain tip, an electric mixer fitted with a paddle attachment
  • Spice Mixture:
  • 1/2 cup kosher salt
  • 1/4 cup ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons Spanish sweet paprika
  • 2 teaspoons cayenne pepper
Directions
  • 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.

  • Put the water, butter, and salt in a heavy 4-quart 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

  • Transfer the dough to an electric mixer fitted with a paddle attachment. Add the eggs 1 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 at high speed. 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 ropes and cut into 1 1/2-inch pieces. Lightly dust with flour.

  • Pour 2 cups of vegetable oil into a wok and heat to 375 degrees F. 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 over crowd the oil. Drain on absorbent paper and season immediately with 1 teaspoon of the Spice Mixture. Repeat until all dough has been used.

  • Serve warm.

Spice Mixture:
  • Stir all the ingredients together in a small bowl. Store in a jar with a tight-fitting lid.


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    Chorizo and Manchego Puffs

    Recipe courtesy of Anne Burrell