Manchego Chorizo Puffs

Posted by Annette Bellisari on

Manchego Chorizo Puffs


Manchego Chorizo Puffs

Makes 24

3/4 cup chorizo, finely diced

¾ cup Manchego cheese, finely diced

¼ cup scallions, thinly sliced

1 cup water

1 stick unsalted butter, cut into cubes

¼ teaspoon iodized salt

1 cup flour

4 large eggs

2 tablespoons sweet paprika

½ cup sea salt

1 Jar of Bellisari’s Barista Sauce


Preheat oven to 375 degrees. In a bowl, combine chorizo, cheese, and scallions. Set aside. In a heavy saucepan, bring water, 1/4 tsp. 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. 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. 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. While the puffs are cooking, combine paprika and sea salt. Remove puffs from the oven and immediately sprinkle with paprika mixture. Warm Bellisari’s Barista Sauce and serve on side as a dipping sauce.  Enjoy!

Adapted from a Food52 recipe

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