If there is a food synonymous with Spain, it would very well be the bright red, dried sausage chorizo. It is eaten with most anything throughout Spain and is well integrated into the cuisines of its countries of conquest, especially localized versions from Argentina, Chile, Mexico, and Texas.
Initially a black or brown color, Chorizo picked up its characteristic red color in the 17th century when it paprika (pimenton) was brought back to Spain and began to be smoked over oak and added to the pork used to make chorizo. Chorizo can be dry-aged like salami or cooked fresh.
Today, chorizo can be found at tapas bars and in appetizers, main dishes, migas (a bread side dish), alone or with cheese and wine. The recipe here is for a traditional tapas of warmed chorizo wrapped in a delicate pastry.
Hojaldrados de Chorizo (Chorizo Puffs)
- Baking pan
- ½ lb Puff pastry, frozen and defrosted
- ¼ lb Spanish chorizo, sliced into ¼ inch disks
- 1 Egg, beaten
- Roll puff pastry to a thickness of ⅛ inch. Cut into circles just slightly bigger than the chorizo disks. Lay 1 disk on a pastry circle, paint around the edges and cover with a second pastry circle. Seal the edges with a fork. Keep cool in refrigerator after each one is done.
- To finish, heat oven to 450°F (230°C), place puffs on a baking sheet and cook on the upper rack for 7 minutes until lightly browned and puffed.
- To freeze, put baking sheet in freezer before final baking step. Once frozen, pour into a ziplock freezer bag and store in the freezer until ready use. Bake as described above.