Feuillet Chorizo

Yield: 72 pieces, about % oz (9-10 g) each U.S. Metric

Ingredients

Yield: 72 pieces, about % oz (9-10 g) each U.S. Metric

Ingredients

Procedure

Roll out the puff pastry to about '/i2 in. (2 mm) thick. Cut into 72 squares, 2 in. (5 cm) per side. Refrigerate. Remove the skin from the chorizo. Grind the chorizo in a meat grinder fitted with a medium blade. Beat the egg with a pinch of salt.

Brush each square with the egg wash and place a small mound (about V2 tsp/3 g) of the ground chorizo in the center. Fold over to form a triangle. Press the edges to seal.

Place on a baking sheet and brush with the egg wash. Set aside for 15 minutes, then brush with a second coating of egg wash.

Bake at 350°F (180°C) or until lightly browned, about 8-10 minutes.

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