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Recipe Detail Page
Smoked Mozzarella, Chorizo & Roasted Pepper Puffs
Holiday 2013
The smoky flavour in these mini pizzas makes them extra appealing. Keep in mind that the chorizo you’re looking for is a smoked, cured sausage that requires no cooking—more like a pepperoni than a fresh sausage. If you can’t find smoked mozzarella, other smoked cheeses work well, or use regular mozzarella. While the garnish is not necessary, it takes things up a notch for entertaining.
Makes 25
1 pre-rolled sheet frozen puff pastry from a
450 g box, or 1 square frozen puff pastry from a 397 g box, thawed
¼ cup (60 mL) crème fraîche
1¼ cups (310 mL) coarsely grated mozzarella, preferably half smoked and half regular mozzarella
25 very thin slices mild or spicy Spanish-style chorizo sausage
½ cup (125 mL) very thinly julienned pieces of roasted red pepper
Finely shredded fresh basil leaves (optional)
1 Unroll puff pastry or roll into a 10-inch (25-cm) square, trimming if needed. Place on parchment paper. Evenly spread crème fraiche over pastry right to edges. So you know where to place sausage in puffs, use a knife and mark (do not cut through) 25 squares, each measuring about 2 inches (5 cm).
2 Sprinkle pastry with ¾ of the cheese. Then top each square with a piece of chorizo and 2 strips of red pepper, crossing over chorizo and trimming if strips are too large. Sprinkle with remaining cheese. Press slightly to help toppings adhere. Place pu˜ pastry in freezer for about 30 minutes to freeze slightly. Using the square markings, slice into squares, then freeze completely on a tray. When squares are completely frozen, place in an airtight container in layers and return to freezer.
3 To serve, preheat oven to 400°F (200°C).
4 Line a baking sheet with parchment paper or use parchment paper that comes with puff pastry. Place frozen squares on baking sheet once oven has preheated. Bake on lower shelf, about 15 minutes.
Makes 25
