Chorizo ​​​​empanada with cheese

Ingredients for 8 servings:

• 225 g puff pastry
• 115 g sausage (chorizo), air-dried
• 50 g cheese (e.g. Gouda, Emmental, Cheddar)
• 1 egg(s)
• 1 tsp paprika powder (roses)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Puff pastry croissants with chorizo ​​and cheese filling (Spanish tapas)

Cut the chorizo ​​into small cubes, grate the cheese, and mix both loosely in a bowl. Roll out the puff pastry thinly on a lightly floured surface. Using a round cutter (approx. 7.5 cm in diameter), cut out as many dough circles as possible. Gather the scraps together and roll them out again until all the dough is used up. There should be at least two dough circles per person. Place a circle of dough in the palm of your hand and place some of the chorizo ​​mixture in the center. With the other hand, firmly press the edges of the empanadas together, as if you were making a small pie. Beat the egg and lightly brush the top and bottom of the empanadas. Place the mini monks on a baking tray lined with baking paper, leaving enough space between them to allow them to rise during baking. Dust the tops with paprika. Bake in an oven preheated to 220°C (Gas Mark 7) for 10-12 minutes, until the patties have risen and are golden brown. Let cool on a wire rack for 5 minutes, then serve warm, sprinkled with the remaining paprika. Chorizo ​​empanadas are easy to make ahead, as they can be stored unglazed in an airtight container in the refrigerator for 1-2 days. Allow to warm to room temperature before baking.