Spiced Chorizo Pastry Slices transform a classic Cream Cheese pastry into a hand-held dish filled with chorizo, roasted peppers, and a blend of spices. Each bite is balanced with just enough richness and a crisp finish on the outside. You can take them on the go for your workday lunch or make them the star of your next game day gathering (just be sure to make enough!). No matter where you take them, they are guaranteed to bring the heat and unstoppable flavor back to your mealtimes.
Materials Needed
- Large mixing bowl
- Frying pan
- Dusting flour
- Rolling pin
- Sharp knife or pizza cutter
- Pastry brush
- Parchment-lined baking sheet
Storage Information
Spiced Chorizo Pastry Slices should be stored in an airtight container in the refrigerator. They will keep for 3-4 days. To crisp them back up before serving, reheat them in your oven at 350°F for 5-10 minutes.
Tips for Making Spiced Chorizo Pastry Slices
- Make sure the filling is fully cooled before adding them to your pastry dough to avoid getting a soggy pastry.
- Do not overfill the pastries! Only putting in the required amount of filling helps prevent leaks during baking.
- For extra flavor, add a pinch of chili flakes or extra paprika to your filling.
Spiced Chorizo Pastry Slices
Course: LunchCuisine: Latin AmericanDifficulty: Easy4
servings350
kcal14
Ingredients
- Filling:
1 pkg. spiced chorizo
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp. olive oil
3 roasted peppers, chopped
3 rosemary sprigs, finely chopped
1 tbsp. sriracha
1 tbsp. ground cumin
1 tbsp. mild curry powder
1 tbsp. smoked paprika
Salt and pepper to taste
- Pastry:
1 Butter Braid® Cream Cheese Pastry
1 tbsp. milk
1 tbsp. black sesame seeds
Directions
- Remove the cream cheese pastry from its packaging and set it out on a greased baking sheet to rise for about 2 hours, or until fully thawed.
- In a large mixing bowl, combine the chorizo, onion, garlic, olive oil, roasted peppers, rosemary, sriracha, cumin, curry powder, and smoked paprika. Season with salt and pepper. Mix well.
- Transfer the filling to a frying pan and cook over medium heat for 8-10 minutes, or until the onion is soft and everything gives off a fragrant aroma. Remove from heat and allow the filling to cool completely.
- Preheat your oven to 350°F.
- While the oven is heating, dust your counters with flour. Move the pastry onto the floured surface. Deconstruct your thawed pastry and remove the filling. Gently roll out the pastry dough using your rolling pin.
- Using a sharp knife or pizza cutter, cut the pastry dough into 4 even rectangles.
- Spoon a heaping amount of filling onto one side of each pastry rectangle, leaving about a 1-2 cm border around the edges.
- Brush the edges of the pastry rectangles lightly with milk. Fold the pastry over to create a square and press the edges together to seal. Use a fork to crimp the edges for a secure seal and decorative finish.
- Place the pastries onto a parchment-lined baking sheet. Brush the tops with milk and sprinkle with black sesame seeds. Bake for 25-30 minutes, or until golden brown and crisp.
- Let cool slightly before serving.
Tips for Making Spiced Chorizo Pastry Slices
- Make sure the filling is fully cooled before adding them to your pastry dough to avoid getting a soggy pastry.
- Do not overfill the pastries! Only putting in the required amount of filling helps prevent leaks during baking.
- For extra flavor, add a pinch of chili flakes or extra paprika to your filling.
- Storage Information: Store in an airtight container in the refrigerator. They will keep for 3-4 days. To crisp them back up before serving, reheat them in your oven at 350°F for 5-10 minutes.
