Chorizo Puffs
- Level: Intermediate
- Yield: 60 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 35
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 16
- Sodium
- 32
- Total: 1 hr 10 min
- Prep: 35 min
- Cook: 35 min
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
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
Special equipment:
a large pastry bag fitted a large plain tip, an electric mixer fitted with a paddle attachment- 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.