Chorizo Puffs

Name: Chorizo Puffs
Ingredients: sausage casing cup finely diced chorizo, removed, 125 mL; manchego cheese cup small-diced, 175 mL; 1 cup green onions white and green parts, thinly slice; 1 cup water 250 mL; 1 pound unsalted butter cut into small cubes, 125 g; 1 teaspoon fine salt 1 mL; 1 cup flour plus flour for dusting, 250 mL; 4 eggs; vegetable oil for frying; 4 teaspoons spice Mixture, recipe follows, 20 mL; 1 cup kosher salt 125 mL; 1 cup ground coriander 60 mL; 2 tablespoons ground cumin 30 mL; 2 tablespoons sweet paprika Spanish, 30 mL; 2 teaspoons cayenne pepper 10 mL

15 ingredients

5 steps

Ingredients

sausage casing cup finely diced chorizo, removed, 125 mL
manchego cheese cup small-diced, 175 mL
1 cup green onions white and green parts, thinly slice
1 cup water 250 mL
1 pound unsalted butter cut into small cubes, 125 g
1 teaspoon fine salt 1 mL
1 cup flour plus flour for dusting, 250 mL
4 eggs
vegetable oil for frying
4 teaspoons spice Mixture, recipe follows, 20 mL
1 cup kosher salt 125 mL
1 cup ground coriander 60 mL
2 tablespoons ground cumin 30 mL
2 tablespoons sweet paprika Spanish, 30 mL
2 teaspoons cayenne pepper 10 mL

Directions

1

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.
2

Put the water, butter, and salt in a heavy 4-quart (4-litre) 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.
3

Transfer the dough to an electric mixer fitted with a paddle attachment. Add the eggs one 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.
4

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 (30-cm) ropes and cut into 1 1/2-inch (4-cm) pieces. Lightly dust with flour.
5

Pour 2 cups (500 mL) of vegetable oil into a wok and heat to 375 degrees F (190 degrees C). 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 overcrowd the oil. Place on absorbent paper and season immediately with 1 teaspoon (5 mL) of the Spice Mixture. Repeat until all dough has been used.